Recipe Review

Recipe Review: Rhubarb Fool That’s No Joke

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published Apr 24, 2008
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(Image credit: Apartment Therapy)

We consider ourselves hearty dessert eaters. We rarely say, “Oh, I just want a bite of something sweet.” We get seconds.

But this dessert from Martha Stewart, which we featured on 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.

(Image credit: Apartment Therapy)

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:

(Images: Elizabeth Passarella)

Filed in:
Dessert
Recipe Review
sweets