Rhubarb Fool
Rhubarb fool is a traditional dessert in Swedish cuisine. Its sweet and sour taste makes it a perfect summer dessert, to be served after a heavy meal.
- Prep
- 12 min
- Cook
- 1 hr 21 min
- Total
- 1 hr 33 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Rinse the rhubarb and cut it into smaller pieces, about 1–3 cm in length. If the rhubarb is coarse or of low quality, it may be necessary to peel it first.
Procedure
Bring the water and sugar to a boil. Add the rhubarb and boil until soft, about 3–5 minutes. Meanwhile, mix the starch with a bit of water until it dissolves.
Procedure
When the rhubarb is soft, whisk or stir vigorously to make sure all the rhubarb pieces break up into strings. There should be no whole pieces left—if necessary boil some more.
Procedure
Remove the rhubarb from the heat. Add the dissolved starch to the rhubarb while stirring. Keep stirring and bring the rhubarb to a boil once again.
Procedure
Pour the rhubarb fool into serving bowls and sprinkle some sugar on top to prevent a skin from forming. Leave to cool off and then refrigerate.
Procedure
Serve at room temperature or chilled, with milk.
Notes, tips, and variations
Depending on the type of rhubarb and whether it is peeled or not, the color of the rhubarb fool can vary from pale yellow to clear red.
Notes, tips, and variations
Cornstarch can substitute for the potato starch.
Notes, tips, and variations
To reduce the amount of carbohydrates in the recipe, consider use an artificial sweetener instead of the sugar. If using artificial sweetener then add that ingredient late. Unlike sugar it does not need to be dissolved in hot water.
Photo: Aarno at English Wikibooks · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
