Circle M Farm

Rhubarb is so fabulous, because it comes ripe in spring when you have no other fruit. Of course, it’s truly a vegetable. But it sure behaves like a fruit when you add some sugar. And the color! It’s like eating rubies. This recipe came to me from the lovely and vivacious Bonnie Isaacson-Miller, head mom/Foodways Director at Folklore Village in Ridgeway. (see folklorevillage.org) This is a big hit at their Scandinavian Festivals, and I’m pretty sure it will be a big hit at our Lambs and Lettuces Festival today.

Rhubarb Fool

5 or so pounds of rhubarb, cut in large pieces
Sugar to taste (go lightly!)
Water to simmer (don’t dare scald the fruit!)
Vanilla
Heavy Cream – Something like 2 cups.

Put the rhubarb to simmer on the stove, with the sugar and enough water to keep it from sticking. Don’t leave the kitchen til it’s done. Remove from heat when soft and add a dash of vanilla. Puree and set aside. Whip heavy cream, with or without sugar to taste, into stiff peaks. Fold in rhubarb and serve. If you care for the taste, candied ginger spices up the taste nicely, and can be diced in tiny pieces and cooked with the rhubarb.

Anybody know where the “Fool” name from for these sort of dishes?