It’s finally rhubarb season – long awaited and one of the most beloved ingredients for bakes and desserts. As the days grow warmer, it’s the perfect time to try this classic, nostalgic English dessert with a charming name: rhubarb fool. It’s simply a silky rhubarb purée folded into whipped cream with a generous hint of vanilla. Pink forced rhubarb works best for colour, though any variety will taste just as delicious. And once you’ve tried it, you might be tempted to make a “fool” with strawberries, raspberries, or even gooseberries – each version is equally wonderful!
Serves 6.
Ingredients for rhubarb fool:
- 1 kg rhubarb (preferably forced rhubarb)
- 300 g vanilla sugar (or sugar with real vanilla)
- 500 ml double cream, chilled
Wash the rhubarb and cut into small pieces. Place in an ovenproof dish, mix with the vanilla sugar, and cover with a lid or foil. Bake at 190°C for 45–60 minutes, until soft. Drain the cooked rhubarb through a sieve, reserving the juice.
Pour the juice into a saucepan and simmer until reduced by half – you should get a thick, sweet rhubarb syrup. Leave to cool (not in the fridge, as it may crystallise and lose its clarity).
Blend the drained rhubarb into a smooth purée and chill.
Whip the cream until stiff peaks form. Gradually fold in the rhubarb purée and syrup, gently mixing to create a marbled effect. Spoon into serving glasses and serve.
Enjoy!
Recipe by Nigella Lawson.
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