Looking for a unique dessert that's bursting with bright flavors? Louise Leonard from thelusherie.com shares this creamy, delicious recipe that pairs fresh rhubarb and sweet strawberries with homemade whipped cream. Is it a parfait?...is it a sundae? You decide!
Never heard of rhubarb? Learn more about it here! http://en.wikipedia.org/wiki/Rhubarb
Strawberry Rhubarb Fool
½ lb rhubarb
½ lb strawberries, hulled and quartered
½ cup sugar
1 small vanilla bean, scraped
Juice of 1 orange
1 cup heavy cream
1 tbsp sugar
Wash the rhubarb and trim away the tough ends. Cut in half, put in a bowl filled with cold water and soak for 20 minutes. This will help to retain its color while cooking.
After the rhubarb has soaked, slice it into ½ inch pieces and put into a medium saucepan. Add the strawberries, sugar, salt, vanilla and orange juice and bring to a boil. Reduce the heat to medium low and cook until the rhubarb is tender, about 7-10 minutes. Only stir a few times so that you do not break up the rhubarb. Transfer the mixture to a bowl and refrigerate for 1 hour or until it is thoroughly cool. This can also be done 1 day ahead of time as well.
Either using a stand mixer or by hand with a whisk, whip the heavy cream and 1 tablespoon sugar until soft peaks form.
To assemble the fools, start by first layering the strawberry rhubarb mixture into the bottom of a glass. Top with the whipped cream, then another layer of the strawberry rhubarb mix and then a final layer of whipped cream.
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