Rhubarb Fool

Name: Rhubarb Fool
Yield: Serves 8
Cuisine: Europe, Great Britain
Ingredients: 2 1/4 pounds (1021 grams), fresh rhubarb, trimmed of ends and cut into 6-inch lengths; 1/3 cup, orange juice; 1 cup, granulated sugar plus 2 tablespoons granulated sugar; Pinch, table salt; 2 cups, heavy cream (cold)

5 comments

Appears in Cook's Illustrated May/June 2001, America's Test Kitchen TV

Desserts or Baked Goods

How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 pounds of it to find out.

SERVES8

TIME35 minutes, plus 20 minutes soaking, 20 minutes cooling, and 1 hour chilling

has video

WHY THIS RECIPE WORKS

For a rhubarb fool recipe that would tame the sourness of rhubarb and overcome its tendency to cook into a drab, gray mess, we soaked the rhubarb in water to reduce the acid, simmered it in orange juice and sugar to retain texture and color...

This is a members' feature.