Strawberry-Rhubarb Fool
- Strawberry-Rhubarb Compote
- 1/2 pound pound rhubarb stalks, cut into 1/4-inch pieces
- 1 cup hulled and chopped strawberries
- 1/3 cup sugar
- 2 long strips lemon peel
- Whipped Cream
- 1 cup cream, chilled
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
- Mix the rhubarb, strawberries, sugar, and 1/4 cup water in a saucepan with the lemon peel. Bring to a simmer and cook for 10 minutes, or until the rhubarb has just begun to soften. Transfer to another bowl and refrigerate for at least 1 hour, or until quite cold.
- Whip the cream with the sugar and vanilla until soft peaks form and the cream has doubled in volume. Fold about 2/3 of the compote into the cream. Divide among 4 glasses or dessert bowls and chill for an hour, or until serving. Top each dish with the remaining compote before serving.
strawberryrhubarb, stalks, strawberries, sugar, long strips lemon peel, cream, cream, powdered sugar, vanilla
Taken from food52.com/recipes/22423-strawberry-rhubarb-fool (may not work)