Rhubarb

Faith Durand's Strawberry Rhubarb Fool

June 10, 2013

This week, Faith Durand from The Kitchn will serve as a Guest Editor at Food52. She'll be choosing a Wildcard winner, answering your questions on the Hotline, and sharing recipes from her new book, Bakeless Sweets -- because during summer, dessert shouldn't require an oven.

Classic British cooking was one of my primary inspirations for Bakeless Sweets. Growing up, I remember reading about fluffs, fools, and jellied creams, and an afternoon cream tea was my idea of nirvana. A fool is the purest of these classic British desserts. It's so simple: just fruit and whipped cream, so there's a lot of emphasis on the quality of the ingredients. This is one of the best ways to make seasonal fruit the star of a dessert. 

 Fool

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Strawberry Rhubarb Fool

Serves 4

Strawberry-Rhubarb Compote

1/2 pound pound rhubarb stalks, cut into 1/4-inch pieces
1 cup hulled and chopped strawberries
1/3 cup sugar
2 long strips lemon peel

Whipped Cream

1 cup cream, chilled
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract

See the full recipe (and save and print it) here.

Photo by Stacy Newgent for Bakeless Sweets by Faith Durand 

Want to pick Faith's brain about dessert, or berries, or cooking in general? She'll be answering questions on our Hotline this Wednesday, June 12, from 10:30 - 11:30 AM. Mark your calendars, and join the conversation!

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Comment
By day, you'll find me at The Kitchn (thekitchn.com), where I am executive editor and have a lot of fun writing about home cooking and kitchen design with our crackerjack team. I've also written several cookbooks, including the latest labor of love, Bakeless Sweets, all about pudding, panna cotta, icebox cake, no-bake cookies, and other no-bake desserts. I live in Columbus, Ohio, with my husband Mike, and a yard poised on the edge of becoming a garden!

6 Comments

Rachel T. June 11, 2013
I made this recipe for a crowd that included several dairy-free folks. To accommodate them, I chilled a can of whole coconut milk, poured off the creamy top into the mixer, and made the whip as suggested. It set up beautifully and paired well with the compote.
 
Author Comment
Faith D. June 12, 2013
Rachel I love that you did that! I want to try it now too...
 
cheese1227 June 10, 2013
Just waiting for the local berries to make it up here to Maine.
 
em-i-lis June 10, 2013
Ooh, this is right up my alley! I'll be making this ASAP!
 
fiveandspice June 10, 2013
I adore fools. Fruit and whipped cream are two of my all time favorite foods. Can't go wrong!
 
Kitchen B. June 10, 2013
Love the combination of tart, sweet and citrus fragrance. And the photo makes me want spoonfuls!