This week, Julia’s happily playing the fool with a layered rhubarb dessert that’s a breeze to whip up!
“Despite my best attempts to stalk-pile rhubarb in my freezer these past few weeks, supplies are dwindling. A�Namely because I keep finding new ways to experiment with these cerise-coloured crops – curds, buckles and now fools, oh my! A�This recipe makes a sizeable serving of both stewed rhubarb and tangy whipped cream. A�When your guests aren’t looking, I highly recommend putting some away for tomorrow morning’s breakfast.”
Recipe: Rhubarb Fool
Think of rhubarb as the season opener…try this fool with your favourite fruits (peaches anyone?) all summer long.
- 1 1/4 lbs of Ontario rhubarb, ends trimmed and cut into 1″ pieces
- 1/4 cup and 3 tbsp white sugar
- 1/2 cup dry Ontario white wine
- 1 vanilla bean
- 1 cup Ontario heavy cream
- 1 cup Ontario Greek-style yogurt or creme fraiche
- Toss rhubarb in 1/4 cup of sugar to coat.
- Place rhubarb-sugar mixture in pot. Add white wine and scrape vanilla pods into pot. Set over medium-low heat and bring to a gentle simmer.
- Cook, stirring occasionally until the rhubarb begins to break down, 15-20 minutes.
- Set mixture aside to cool.
- Combine yogurt, heavy cream and sugar in a large mixing bowl and set in the fridge to chill.
- Once rhubarb has cooled, take the mixing bowl out of the fridge and beat the cream mixture until forms soft peaks.
- In a glass jar or parfait glass, alternate cream and rhubarb mixture.
- Top with toasted nuts, crushed cookies, maple syrup, candied ginger…or all four!
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 6
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!