Recipe of the Month

1.5 lb. (or 5.5 c.) rhubarb stalks, chopped
1 c. sugar
3 tbs. water
3/4 tsp. vanilla
1 c. heavy cream, chilled

In a heavy 2.5- to 3-quart pot, combine rhubarb, sugar and water. Cover and bring to a boil over medium heat, stirring occasionally; then reduce heat and simmer until rhubarb begins to break down, 3 to 5 minutes.

Remove lid. Simmer briskly 20 minutes, stirring frequently, till rhubarb is completely broken down into a thick purée, reduced to about 2 cups.

Remove from heat, stir in vanilla and transfer to a bowl. Let cool, then cover and chill until cold, about 1 hour. (But if you want to make it ahead, you can store it for up to 2 days before using.)

Beat cream in deep bowl until soft peaks form, and fold into rhubarb. You don't have to completely incorporate it; rhubarb swirls are fun too.

Divide the fool among 6 goblets, serve and enjoy!

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