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Prep Time: 35 Minutes Cook Time: 70 Minutes |
Ready In: 105 Minutes Servings: 6 |
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The very first recipe I tested for Gourmet magazine was a rhubarb fool. It was a rather complicated affair that required a sugar syrupof which you used only halfgelatin, whipped cream, and a whipped egg white. Fools don't need to be so involved; they're an old British dessert that basically consists of a fruit puree folded into whipped cream. The recipe below will show you just how delicious four simple ingredients simply united can be. Ready for more rhubarb? Get my tips for how to pick the perfect stalk and learn how this vegetable gets its ruby red color, all on the Gourmet Live blog. Then tune in to the 04.20.11 issue of Gourmet Live to read about my first adventures with rhubarb. Download the Gourmet Live iPad app for free! Ingredients:
1 1/2 pounds rhubarb stalks, chopped (5 1/2 cups) |
1 cup sugar |
3 tablespoons water |
3/4 teaspoon vanilla |
1 cup chilled heavy cream |
Directions:
1. In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
2. Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
3. Beat cream in a deep bowl with an electric mixer until it holds soft peaksfor this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiffand fold it into the rhubarb. Dont feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
4. Divide the fool among 6 goblets.
5. Cooks' Note: The fool can be made a day ahead and refrigerated, covered. Let it stand at room temperature 20 to 30 minutes to soften slightly.
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