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Strawberry-Rhubarb Fool

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Fresh Rhubarb and Strawberries

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!

So what is rhubarb, exactly? Botanically, it’s a vegetable, but it was classified as a fruit by a U.S. Customs Court in 1947.  In the United States, it’s widely used in desserts, so I guess the fruit classification kind of makes sense here.  According to The Food Encyclopedia, rhubarb is often used in savory dishes in parts of Europe and the Middle East. I’d love to see some savory rhubarb recipes if any of you care to share!

The leaves of the rhubarb plant can be toxic, so if you grow it at home, be sure to use only the stalks in cooking.  As you can see from the photo above, some grocery-store rhubarb comes with parts of the leaves attached, so trim the stalks before chopping the rhubarb for this recipe.

Strawberries, Rhubarb, and Honey

Making the Strawberry-Rhubarb Compote is simple and only takes three ingredients: rhubarb, strawberries, and just enough honey to sweeten.

Making Strawberry-Rhubarb Compote

Combine it all in a saucepan with a bit of water and simmer until the fruit breaks down and the mixture thickens a bit.

Strawberry-Rhubarb Compote

Once it’s thickened, let it cool, then refrigerate until it’s completely chilled.  You can then use this compote for anything!  I love it spooned over Greek yogurt and I bet it would be a great addition to Strawberry Shortcake.

Strawberry Rhubarb Fool

My favorite way to use the compote is in this simple, delicious, and beautiful Strawberry Rhubarb Fool.  If you prefer, the compote can be gently stirred into the whipped cream rather than layered.  It’s delicious and beautiful either way – the choice is yours.

Strawberry-Rhubarb Fool
Serves 6

1 pound rhubarb stalks, trimmed and cut into 1/2-inch pieces
2 pints strawberries, hulled and sliced, divided
1/4 cup honey
1/4 cup water
2 cups whipping cream
1/2 teaspoon vanilla extract
stevia or powdered sugar, to taste

For the Strawberry-Rhubarb Compote:

Combine rhubarb, half the strawberries (reserve the other half for layering in the dessert), honey, and water in a medium saucepan. Bring to a simmer over medium heat then reduce heat to medium-low and simmer, stirring occasionally, for 15 to 20 minutes until most of the rhubarb has broken down and the mixture has thickened a bit.  Remove from heat and let cool then place in a covered container and refrigerate for a couple hours or until completely chilled.

To assemble the Strawberry-Rhubarb Fools:

Whip cream, vanilla, and a bit of stevia or powdered sugar (to taste) until soft peaks form.  Layer compote, sliced strawberries, and whipped cream in clear glass dishes, dessert glasses, or wine glasses.  Enjoy!

How to Participate in Spring Fling

Have a tip or recipe to share about rhubarb, or one of the other spring farm- or garden-to-table crops on our Spring Fling lineup? Leave your tip or recipe in a comment on this post, and copy it onto the comments on all the participating blogs (listed below) so that the maximum number of people enjoy your idea. Links back to your own blog, or sites you love, are encouraged (older posts are fine).  The more the better!

The schedule of weekly themes:

April 20: Asparagus
May 4: Rhubarb
May 18: Artichokes
June 1: Strawberries
June 15: Peas

Rhubarb Tips, Tricks, and Recipes from my Spring Fling Friends:

Reader Interactions

Comments

  1. Karina says

    Nicole, this looks beautiful! As a child, I ate stalks of rhubarb raw, dipped in sugar. Today I make a crumble with strawberries, and quinoa flakes. I love the sweet-tart combo. Here's the recipe: http://glutenfreegoddess.blogspot.com/2011/04/gluten-free-strawberry-rhubarb-crumble.html Happy Spring!
    Reply

  2. Maria says

    I do love rhubarb and combined with strawberries it makes the most delicious dessert! Growing up in Finland we used to eat rhubarb straight from the garden or mum would make sweet rhubarb soup which is still my favourite! This looks beautiful and oh so delicious!
    Reply

  4. Nicole says

    Karina - Thanks for sharing! Can't wait to head over and check out your crumble! Maria - Sweet Rhubarb Soup sounds wonderful!! I might have to experiment and come up with something similar :-) Nancy - It took me years to finally try it because I didn't grow up eating it. But it's so delicious! I hope you give it a try this season!
    Reply

  5. Joanne Jones says

    That looks so incredibly good! I absolutely love rhubarb, but am allergic to it. My mouth waters as I look at the pictures above, and know that I can't eat it. Sigh, it's really really really not fair, but I am so glad someone gets to enjoy such a wonderful fruit! Eat an extra helping for me....
    Reply

  6. Ruby says

    Looks so yummy and refreshing! Perfect post for this time of year. :-) ps. I wonder if a chipotle addition would enhance the flavor? Had that in a pastry recently and it was super yum ;-)
    Reply

  7. Julie (Bananas for Bourbon) says

    How did you know I was craving something exactly like this?! I've been wanting to make some sort of strawberry jammy/compotey concoction. Just been craving it for some reason. And between the fresh strawberries in my CSA box today and this recipe, it's fate! Also, there's a lemon cake at home and is seriously jonesing for some compote topping. Thanks! I already shared the link on your facebook page (thanks for checking it out!), but I'll throw my rhubarb hat in the ring with my blueberry rhubarb pie: http://www.bananasforbourbon.blogspot.com/2010/09/blueberry-rhubarb-pie.html I'm ashamed to admit I used frozen rhubarb, but better frozen than none! I will be making it again with fresh and I can't wait!
    Reply

  8. Andrea says

    This is SO beautiful. Gorgeous photos. :) I love simple, delicious, real desserts. This is definitely on that list.
    Reply

  9. Nicole says

    I'll be referencing back to this when our Rhubarb finally comes up at the beginning of June. I am collecting recipes now as I always have more than I know what to do with each year. I keep cutting it back to keep the stalks tender all the way until it freezes up in September, but I am usually Rhubarbed out before this happens.
    Reply

  10. Lexi says

    I have a savory rhubarb recipe here: http://csafiles.posterous.com/you-say-bruschetta-i-say-crostini It's a relish that's great on crostini with a little goat cheese. It's not the gorgeous red of your fool (there's unsweetened chocolate in it) but it is quite delicious.
    Reply

  12. Dawn says

    This looks divine and so easy to make! Can't wait to try :-) One of my family's favorite rhubarb recipes is a shortcake with fresh rosemary, rhubarb and strawberries: http://wickedgooddinner.blogspot.com/2010/03/rhubarb-strawberry-shortcake-with.html
    Reply

  14. Carly says

    I made a Raspberry-Rhubarb Fool for April Fool's Day! It was so delicious! My cream layer had decadent custard folded into it, so it was a rich but refreshing dessert. Check it out here: http://carlysulli.wordpress.com/2011/04/01/april-raspberry-rhubarb-fools/
    Reply

  15. Jessica says

    Oh wow Nicole! This sounds phenomenal! Growing up my grandmother used to have Rhubarb growing like crazy out in the garden and we never made anything like this! We would make jam and pie of course, but this Compote sounds perfect! Stunning photos as always! :-)
    Reply

  16. angela says

    My mother used to grow rhubarb and always cooked it with a soft banana, or some dried figs, it took away the acidity of the rhubarb. Having grown up in England, with fools eaten throughout the summer months, I never thought to question its etymology, though I always liked the sound of it. Your photos are so beautiful, I have just bought an SLR and am using your pictures for inspiration (in fact your blog as a whole!)
    Reply

  17. Gina @ Skinnytaste says

    Nicole, ever since you mentioned strawberry rhubarb fool I couldn't get it out of my head. If only I could figure out a healthy low fat way to make whipped cream. I may try with yogurt but I'm sure it won't be the same as yours! Love the photos!
    Reply

  19. Anne Marie says

    I'm trying not to get to envious here in MN where I can't find any rhubarb yet! It'll be here soon, though. I can't wait to make the Rhubarb Sour Cream Muffins I made last year ( http://themessyapron.blogspot.com/2010/05/seasonal-stems.html ) or this Rhubarb Yogurt Cake: http://themessyapron.blogspot.com/2009/07/twenty-five-and-counting.html
    Reply

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