It’s Spring Fling time again and this week we’re talking about rhubarb. You may remember that I came to know rhubarb for the first time only a couple of years ago, but it’s been a love affair ever since. I love its tart, astringent nature and while most people won’t eat it until it’s been cooked and sweetened, I love to pop a few pieces in my mouth while chopping it up for compote, or pie, or delicious Rhubarb Blueberry Turnovers.
To celebrate rhubarb this week, I decided to combine it with some of our extra-sweet local strawberries and a bit of local honey to make a compote. I then layered the delicious compote with extra sliced berries and lightly sweetened whipped cream to make a wonderful new-to-me dessert called a fool. I don’t know why it’s called a fool (although I’m sure Wikipedia does), but move over Strawberry Shortcake, this Strawberry Rhubarb Fool is now my favorite spring dessert! Continue reading →