Rhubarb Fool

Name: Rhubarb Fool
Total time: 45 min
Yield: Serves 6
Ingredients: 1 pound trimmed rhubarb, cut into 1/2-inch slices; 3/4 cup sugar; Half a vanilla bean; 1 cup heavy cream

Recipe from Icarus

Adapted by Christine Muhlke

Total Time: 45 minutes, plus refrigeration
Rating: 4(31)
Comments: Read comments

Featured in: The Dish; Bright Young Things

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Ingredients

Yield:Serves 6

1pound trimmed rhubarb, cut into ½-inch slices
¾cup sugar
Half a vanilla bean
1cup heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. In a bowl, toss the rhubarb with ½ cup of sugar. Spread evenly on a nonstick baking sheet. Roast about 20 minutes. Transfer to a container, including any juices from the sheet. Let cool, and then cover and refrigerate.
Step 2
To assemble, drain rhubarb in a strainer over a bowl, reserving juices; set aside. Split vanilla bean lengthwise and scrape the pulp into the remaining sugar. Mix well, and then add to cream. Beat until stiff. In a glass bowl or individual tall glasses, layer rhubarb and cream, starting with rhubarb and ending with cream. Drizzle rhubarb juice over the top. Serve immediately or chill for up to 4 hours.