Name: Rhubarb Fool
Yield: Serves 6
Ingredients: 1 1/2 pounds rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped); 1/2 cup honey; Zest and juice of 1 orange; 2 tablespoons finely chopped candied ginger; 1/2 vanilla bean, split; Pinch of fine sea salt; 3/4 cup heavy cream; 1 tablespoon granulated sugar; 1 stalk rhubarb; 1/2 cup (3 1/2 ounces) granulated sugar; 1/2 cup water

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Rhubarb FoolSara Remington

The fool originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor. A very simple dessert to prepare (we wince to say any fool can make it), this recipe calls for cooking a compote and then folding in whipped cream. It is elegant served with a shortbread cookie, which adds a delicious crispy element. To really doll it up, add a Candied Rhubarb Strip.

Recipe notes

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