RIDICULOUSLY GOOD RHUBARB FOOL

Serves: 4

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RIDICULOUSLY GOOD RHUBARB FOOL

Ready in: 50 MinTotal time: 50 Min

This vintage recipe is a taste of Summer in pudding form. Just four ingredients make this super-simple dessert my go-to “sweet ending” after a backyard BBQ.

Ingredients

• 2 pounds fresh rhubarb, trimmed and coarsely chopped
• 1 1/4 cups granulated sugar
• 1 teaspoon Vanilla Paste
• 1 1/2 cups heavy whipping cream
• Italian Amoretti Cookies

Instructions

1. Preheat the oven to 350°F. Mix the rhubarb, sugar, and Vanilla Paste together in an ovenproof dish. Cover with foil and bake for 45 minutes or until the rhubarb is soft and caramelized.
2. Drain the rhubarb in a colander, reserving the juice. Pour the juice into a saucepan and bring the mixture to a simmer over medium heat. Simmer the liquid for 10 minutes or until it is syrup and reduced by half. Remove from the heat, cool, then refrigerate.
3. Puree the drained rhubarb in the food processor until smooth, then transfer to a bowl and leave on the counter to cool to room temperature.
4. Whip the cream until thick but not stiff. Fold the rhubarb puree into the whipped cream, leaving streaks of cream and rhubarb. Do not over-mix. Spoon the mixture into dessert glasses and chill the Fools until ready to serve.
5. To serve, pour a drizzle of the Rhubarb Syrup over each fool and top with a crumbling of Amoretti Cookies.
6. Chef’s Note: Use any leftover Rhubarb Syrup as an addition to a glass of Champagne for a fabulous, blush, Sparkling Cocktail.

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