Rhubarb Fool

“If we don’t plant the right things, we will reap the wrong things. It goes without saying. And you don’t have to be, you know, a biochemist and you don’t have to have an IQ of 150. Just common sense tells you to be kind, ninny, fool. Be kind.”

                                                                                                                                          Maya Angelou

When a fool is something better then a sad joke, it shows up on the table as dessert.

The first fool of our season is a rhubarb fool. A very English dessert, originally made with a cooked custard and  fruit, it is now made with billowy whipped cream and the fruit of your choice, traditionally gooseberry if you can find them, but rhubarb, tart and delicious makes a perfect fool, whispery delicate, elegant and easy.

Be kind to those you love and make them a fool.

Rhubarb Fool from Nothing More Comforting, Canada’s Heritage Food.  Dorothy Duncan pub.2003

1 pound fresh rhubarb, trimmed

4 ounces sugar

finely grated rind, and juice of 1 orange

1/2 pint of whipping cream

Cut the rhubarb into 1-inch lengths and place in a saucepan with the sugar, orange rind and juice and bring to a boil with a little water (not more than 1/4 pint) and gently simmer until tender. Puree in a blender or a food processor (I skipped this as the rhubarb  had turned into a slightly chunky yet soft compote mixture) place in the refrigerator until cold.

Whip the cream and fold into the fruit mixture. Pour into a serving bowl or individual serving dishes and put back into the refrigerator until ready to serve.

Serve with fingers of sponge cake, (or shortbread cookies, lavender or vanilla)

Serves 4

Be kind today, be kind.

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