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.
