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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

  2. Richard says

    To tell the truth for someone who likes to cook, I have never been a desertsy kind of guy and I have never cooked with rhubarb either. But I gotta say that this dish looks delicious! I will have to take the plunge and try this! I usually make something that looks like this with Greek yogurt and some nice preserves. The funny part is that when I was a kid and causing a lot of trouble at my grandpa's house he would always come into the room and say: "Alright! What's all the rhubarb about?" I guess that is why I have had an aversion to rhubarb recipes. As usual Nicole great post and really nice recipe! Thanks!
    Reply

  3. QuincesandthePea says

    I made these rhubarb crepes a couple weeks ago and have been eating the compote with greek yogurt too since then. http://www.quincesandthepea.com/sunday-sweets-rhubarb-crepes Unfortunately, I'm all out now as rhubarb was almost impossible to find here in Washington, DC this spring
    Reply

  4. Kathleen says

    Very cool. Could not get rhubarb in my neighborhood for two years so I made this Champagne Hibiscus Cocktail that tastes of raspberry and rhubarb for Spring Fling.
    Reply

  5. Kathleen says

    sorry, if you want the recipe for Champagne Hibiscus Cocktai you can find it here at www.dejavucook.wordpress.com.2011/04/27/champagne-hibiscus-cocktail/
    Reply

  6. Karen @ Forty Cloves says

    Hi, Nicole. I love rhubarb and I often use compotes like this to sweeten greek yogurt, as you suggested. The yogurts that are pre-sweetened with fruit are so full of sugar. This is a much healthier alternative and, topped with some homemade granola, so delicious that I can trick myself into thinking I'm having a dessert!
    Reply

  8. QuincesandthePea says

    If you have extra compote you can make these rhubarb bars: http://www.quincesandthepea.com/sunday-sweets-rhubarb-bars They're like lemon bars but with rhubarb instead. It was worth spending most of yesterday trying to track down this elusive vegetable.
    Reply

  9. Christie says

    I love sweetening the mixture with honey! Another recipe idea: after making the compote I topped it with a mixture of rolled oats, whole wheat flour, honey and butter and popped it in the oven to crisp the top. So, so tasty!
    Reply

  14. Rita says

    I have made the rhubarb strawberry compote many times and it was delicious. I have also made a plain cake from scratch and topped it with a rhubarb,brown sugar and cinnamon mixture and serve it with a dollop of whipped cream. I also make a preserve by cutting the rhubarb into 1" pieces and putting it in jars (sealers)along with some orange slices (rind and all) and making a sweet sugar/ water mix 1 cup sugar to 2 cups water, boil and pour over the rhubarb, seal jars and process as you would any fruit canning. This is very delicious and was a cheap desert when the money was tight and we had a large family to feed. We also made a boiled version also with the orange slices and made a jam consistency to be used on toast or very delish on pancakes with sour cream. Give these a try you won't be sorry.
    Reply

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