I got this lovely note in my inbox recently and, since it is Rhubarb season, I had to share it with you all!
***********************
Photo by Dobrin Isabella
Jenn,
Hello from Perth in Western Australia!
I have a wonderful recipe for Rhubarb Fool – the most divine dessert of all time.
Grab some rhubarb, chop it into smaller pieces, sprinkle with sugar and ‘bake’ in the oven for about 30 mins. Drain through a sieve, rubbing hard to mash the rhubarb and SAVE the juice to use as syrup.
Then whip a carton of cream till its firm then fold the mashed rhubarb through gently. Serve in pretty parfait or wine glasses and drizzle the syrup over the top. You will have people going weak at the knees at the mere thought of this once they have tasted it.
Here are the recipe specifics:
Rhubarb Fool
Ingredients
Instructions
Love your blog and I read every post.
Maggie @ Just a Little Bit Gorgeous
Note from Jenn: You could also substitute a tub of store bought whipped topping if you weren’t into whipping your own cream.
Sounds delicious and I can’t wait to try it. I have an abundance of rhubarb this year. I love Anne Perry mystery books – the Thomas and Charlotte Pitt as well as the Monk series. They are set in the 1800’s and more than once make reference to Rhubarb pickles. I have wanted to give them a try but can’t find a recipe for Rhubarb Pickles. If any one knows of such a recipe, I would love to have it!
Rita-Great question, I’ll ask!