Rhubarb is a favorite of so many people, me included. Crisps, pies, breads, and muffins are all typical ways to use rhubarb. How about something different and something easy? I love this recipe because it requires no oven-use, which I really appreciate on a hot, summer day. It always seems counter-productive to run the air conditioning while the oven is throwing out heat! This recipe is called Rhubarb Fool. I love the name as it will fool those you serve this to into thinking you must have fussed a great deal! Not a chance! A ‘fool’ in dessert terms is an old english dessert using fruit puree as does this recipe. Raspberry preserves are delicious in this, but strawberry preserves are good too. Give it a try and it will be refreshing and impressive too!
For 4, 8 ounce servings you will need:
1 pound rhubarb stalks
1 cup white sugar
1 cup raspberry puree or raspberry preserves
1 cup whipped cream (Non-dairy prepared whipped topping could be
1/2 cup powdered sugar
1 teaspoon vanilla or 1 teaspoon brandy
3/4 cup raw sugar – optional for garnish
4 ounces cream cheese at room temperature
Cut rhubarb into 1/2 inch pieces. Cook with 1/4 cup of sugar, and 1/3 cup water. Cook 10 – 12 minutes until soft. Pour into bowl setting in ice water to stop cooking and chill. After 15 minutes place bowl in refrigerator until cooled, about 1 hour..
In clean bowl cream together cream cheese and powdered sugar. Fold in raspberry preserves and rhubarb mixture. Gently fold in whipped cream. Add flavoring and mix gently.
In four goblets or flutes divide half the raspberry mixture into bottom of glasses equally. Top with half the cream mixture divided equally among the four glasses. Divide remaining rhubarb mixture evenly among the four glasses, and finish with equal portions of remaining cream mixture.
Chill one hour, serve cold.
Prior to serving, break raw sugar brittle and garnish each serving.