Rhubarb Fool

Name: Rhubarb Fool
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chilled heavy cream; 1 liters 1/2 pounds rhubarb stalks, chopped; 237 milliliters sugar; 1 teaspoons vanilla; 3 Tbsps water

You can never have too many side dish recipes, so give Rhubarb Fool It is a good option if you're following a gluten free and vegetarian diet. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 75 hours. A mixture of heavy cream, vanilla, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.

Ingredients you will need

Rhubarb

Sugar

Water

Equipment you will use

Pot

Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes.

Ingredients you will need

Rhubarb

Remove from heat and stir in vanilla.

Ingredients you will need

Vanilla

Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.

Ingredients you will need

Rhubarb

Equipment you will use

Bowl

Beat cream in a deep bowl with an electric mixer until it holds soft peaks—for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff—and fold it into the rhubarb. Don’t feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.

Ingredients you will need

Rhubarb

Cream