Description
Refreshing and cool enough for summertime but rich and comforting enough for winter, and very easy to make ahead! Fools are old-fashioned British desserts made from a sweet fruit puree stirred through custard or whipped cream. This simpler cousin of the trifle was mentioned as far back as the 1500s. Traditional recipes use gooseberries, so another sour fruit like rhubarb makes a great variation.
Ingredients
- 1 pound Rhubarb
- 1 cup Sugar
- ½ teaspoons Orange Blossom Water
- 2 cups Heavy Cream
- 1 teaspoon Vanilla
- 1 Tablespoon Sugar
- 1 cup Gingersnap Cookie Crumbs
Preparation
1. Wash and chop the rhubarb into 1″ pieces.
2. Place rhubarb in a medium saucepan with the first amount of sugar. Bring to a boil over medium heat, then turn the heat down and simmer for 15–20 minutes or until the rhubarb is cooked through. Stir in the orange blossom water.
3. Remove the rhubarb from the heat and let it cool to room temperature. Chill in the fridge until ready to use.
4. In a deep mixing bowl, beat the cream, vanilla and the second amount of sugar until stiff.
5. Gently fold the rhubarb into the whipped cream. I like to stir just once or twice to keep the rhubarb in ribbons throughout the cream.
6. Pull out a pretty glass serving bowl such as a trifle bowl. Layer the rhubarb cream with the gingersnap crumbs in alternating layers. Serve immediately! You can also cover the bowl with plastic wrap and store in the fridge for up to 4 hours.
