I’m still reeling from the events of last week. My daughter goes to school in Boston, a mere five blocks from the site of the first bombing. Thankfully, though she didn’t have classes that day, she stayed in her dorm to study. But my heart was in my throat for days after as I waited for the other shoe to drop. I’m sure it was the same for every parent who has a child at school in Boston, or anyone–everyone–with family or friends in that beautiful city. It was a harrowing time and, while we breathe a sigh of relief for now, we also grieve for the families of those lost or injured in that senseless tragedy. I think we’ve all earned a little indulgence, a bit of comfort to soothe our stressed souls. This creamy sweet treat, simple to make and delicious to eat, fits that bill nicely. Be safe, everyone.
Rhubarb Ginger Fool
Fool, a cousin of trifle, is a traditional English dessert which dates back to the 1500’s. A study in simplicity, it’s just fruit purée combined with whipped cream. Yes, it’s decadent, but we deserve it. The beauty is, it lends itself to many creative variations. Trying to will Spring on, I dove into the rhubarb patch this week and came up with this stunner. Rhubarb, that rosy red stalk that looks like celery, is tantalizingly tart. I dissolve it into a tender stew, simmered with fresh orange and crystallized ginger. A quick whir in the blender, a slight chill in the fridge, it’s then layered with a lighter blend of fluffy whipped cream and tangy Greek yogurt. Totally worth every calorie.
If your rhubarb stalks are thick, as mine were, slice them first in half lengthwise and then chop into one inch pieces.
Place the pieces in a saucepan and add orange zest, orange juice, crystallized ginger, and sugar. Give it a quick stir and bring to a boil over medium heat.
Turn the heat down so that the mixture maintains a rapid simmer and cover. Cook for 10 minutes.
Strain the rhubarb mixture in a sieve placed over a bowl to separate liquid from solids. Add the rhubarb solids and half the liquid to a blender or food processor. Blend until fine, then chill the purée and the reserved liquid for at least 15 minutes.
Using a hand or stand mixer, whip the heavy cream with sugar until it forms soft peaks. Fold in Greek yogurt–it will lighten the mixture, as well as add a bit of tang.
Traditionally, a fool is made by folding the fruit purée into the whipped cream, but I prefer to keep the components separate for more textural variety. In stemless wine glasses, parfait glasses, or even mason jars, layer first the cream mixture, then the fruit, until you have three layers of each. Finish with a dollop of the cream, a drizzle of the reserved liquid and garnish with chopped pistachios for a little crunch. Truly yummy…enjoy life and savor every bite.
Serves 4:
1 pound rhubarb
zest and juice of 1 navel orange
2 tablespoons finely chopped crystallized ginger
1/2 cup sugar
1 cup heavy cream
1/4 cup confectioner’s or superfine sugar
7 ounce container of 2% Greek yogurt
chopped unsalted pistachios for garnish
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Sounds just Heavenly. Can’t wait to try this, must go score some rhubarb. I love the name and the idea to add greek yogurt for tang. May need to try that trick on our Irish Flummery on St. Pat’s day next year. Thanks Pennie…. hugs, Nannette (So glad your daughter and all our loved ones are safe, still praying for all the families affected by this act of terrorism)
Thanks, Nannette…hugs back!