Today, two of my favourite things were at the grocery store together……strawberry and rhubarb. They’re like the Desi and Luci of the fruit world. They just belong together.
Fools are an easy dessert to make with fresh fruit and I prefer them over the more involved Eton Mess for the hotter months.
Strawberry Rhubarb Fool
6 cups of chopped rhubarb (1/2 inch pieces)
1/2 cup granulated sugar
2 tbsp Cointreau
1 cup strawberries, coarsely chopped
1 tsp vanilla extract
3/4 cup whipping cream
Place rhubarb in a large saucepan with sugar and Cointreau. Simmer, covered, over medium heat, stirring frequently for 15 minutes until very tender and rhubarb slices no longer have any shape. Stir in strawberries and continue to simmer very gently, uncovered, stirring occasionally, until strawberries are soft about 10 minutes. Remove from heat and stir in vanilla. Mixture should be the texture of a thick puree. Turn into a large bowl and cool completely.
Using an electric mixer, beat cream until stiff peaks form when beaters are lifted. Fold cream into rhubarb mixture only enough that it streaks the rhubarb and pink ripples show. Spoon into dessert bowls. Optional: serve with crisp cookies. Serves 6
