STRAWBERRY-RHUBARB FOOL
From choclytcandy 14 years agoIngredients
- 1 pound fresh rhubarb , trimmed of ends and cut into 6-inch lengths shopping list
- 2 pints fresh strawberries , cleaned and hulled; each berry quartered shopping list
- 1/3 cup orange juice shopping list
- 1 cup granulated sugar shopping list
- 2 tablespoons granulated sugar shopping list
- pinch table salt shopping list
- 2 cups heavy cream (cold) shopping list
How to make it
- 1. Soak rhubarb in 1 gallon cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.
- 2. Bring orange juice, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and strawberries and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb and strawberries to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.
- 3. Beat cream and remaining sugar in bowl of standing mixer on low speed until small bubbles form, about 45 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 45 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 30 seconds.
- 4. To assemble fool, spoon about 1/4 cup rhubarb and strawberries into each of eight 8-ounce glasses, then spoon in a layer of about 1/4 cup whipped cream. Repeat, ending with dollop of cream; serve. Can be covered with plastic wrap and refrigerated up to 6 hours. (To make one large fool, double the recipe and layer rhubarb, strawberries and whipped cream in a 12-cup glass bowl.)
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