April Fool's Day, was so rich we almost had to lie down and unbutton our pants... And oh how silky and delicious it was.
Like our popular recipe for Coffee Fluff, this Rhubarb Fool is basically a serving of heavy whipped cream — with a ribbon of sweet, puréed rhubarb running through it. The photo that runs with Martha's recipe looks vaguely beige, maybe peachy. Ours was bright, hot pink, which we loved if only because we don't eat fuchsia desserts very often. It's so easy to fold anything — stewed fruit, crumbled cookies, even a homemade jam (maybe thinned with a bit of water) — into whipped cream. We're not sure where the line of fool authenticity is drawn. But we'll be experimenting with new flavors, especially for dinner parties, since this is easy to make ahead and serve in small, decadent portions. Get the original recipe: Elizabeth Passarella)