A fool is an English pudding (dessert for my US friends), consisting mostly of some kind of cooked fruit and whipped cream. A very simple idea. The 2 most common fools are rhubarb and gooseberry.
Rhubarb is incredibly sour and a little bitter, so it needs coaxing along. Also it gets very stringy. It needs to be cooked down with a sweetener of some kind. We have several syrups from Liber and Co. in Austin, so I thought it would be fun to try one of those with the rhubarb. And it was.
Ingredients
2 lbs rhubarb stalks, cut into 1 inch lengths
12 oz Liber passionfruit syrup
pinch of salt
16 oz (US pint) of heavy cream
Finely grated chocolate (any kind) to garnish
Method
Rinse and shake dry the rhubarb and place into a saucepan with a well fitting lid. Some water will stick to the stalks and that is OK. Place the pan over medium heat. Add the syrup, salt and bring the pot to a simmer. Once simmering, lower the heat until the rhubarb is soft to the touch and fully cooked.
With an immersion blender, blend the mixture until it is completely smooth. Allow to cool completely
Meanwhile, whip the cream to soft peaks. Combine the fruit and cream by gently folding the cream into the fruit.
Serve in a small bowl with a little grated dark chocolate for contrast.
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