Rhubarb fool
Instructions:
- 1¼ pounds (570 g) rhubarb, cut into 1 inch dices
- ¾ cup sugar, divided into 10 and 2 tablespoons
- 2½ teaspoons tapioca or arrowroot starch, mixed in 2 tablespoons cold water
- ½ cup heavy cream (not ultra-pasteurized), chilled
- 2 tablespoons rum or brandy
- Cook rhubarb with 10 tablespoons sugar until beginning to turn tender, 5 to 10 minutes. Add starch-water mixture and continue cooking until rhubarb is very tender about another 5 minutes. Cool to room temperature.
- Whip ice-cold heavy cream in chilled bowl with chilled beaters to soft peaks, add rum or brandy and remaining 2 tablespoons sugar. Whip for few more seconds.
- Gently fold whipped cream into rhubarb and divide into four small serving bowls. Chill.
- Garnish with mint leaves or sweet fruit sauce.
- Serves 4. Holds well refrigerated for several days.