I’m pretty sure my favorite pie of all-time is strawberry rhubarb, but it’s hard to choose. Sometimes though, I just don’t want to go to the trouble of making dough and rolling it out. This was one of those days. And then I remembered a blackberry fool recipe I saw somewhere and thought I would create something similar.
A fool is a British dessert that consists of a fruity, jam-like mixture folded into whipped cream. It’s light and rich at the same time, and the leftover strawberry rhubarb mixture was just fantastic on some vanilla ice cream the next day.
4 rhubarb stalks, chopped into 1″ pieces
1 pint strawberries, hulled and sliced
1/2 cup water
Juice of 1/2 lemon
1/2 cup sugar
1 pinch salt
1 cup heavy cream
1/2 cup confectioners sugar
Combine the strawberries, rhubarb, water, sugar, lemon, and salt in a sauce pan over medium heat. Cook together for 15 minutes, until the fruit has softened and broken down. It should look like jam. Refrigerate for at least a couple hours.
Beat the cream with the powdered sugar until stiff peaks have formed. Layer alternating with the fruit mixture into glasses or fold together gently before spooning into glasses.