The dinner I posted previously is enough to fill any hungry person’s belly, but just in case you have a tiny bit of space left, here’s dessert! A fool is simply cooked fruit and whipped cream, either fully combined or layered in a glass. It’s light, refreshing, and so effortless that I’m guessing the ease with which it is assembled bears direct relation to the name.
Strawberry Rhubarb Fool
2 cups rhubarb, cut in 1″ pieces
1 cup strawberries, hulled and quartered
1/2 cup + 1 tbsp white (granulated) sugar
1 1/2 tsp lemon zest
1 1/2 tsp lemon juice
3/8 cup caster (fine) sugar
3/4 cup whipping cream
1/4 cup sliced almonds
1 tsp egg white
9 strawberries, hulled and halved
Cook rhubarb, 1 cup strawberries, and 1/2 cup sugar over medium heat, covered, until softened; approx. 15 minutes; uncover and stir, then cook for another 5 minutes until thickened. Let cool.
Using a hand mixer, whip lemon zest, lemon juice, caster sugar, and whipping cream on high until the mixture forms soft peaks.
Combine almonds, egg white, and remaining 1 tbsp sugar in a bowl, then spread out in a non-stick pan and toast on low heat for approx 10 min, stirring gently, until edges are browned. Remove from heat and let cool.
Layer halved strawberries, whipped cream, and rhubarb, dividing between three glasses. Top with sugared almonds.
Vanilla Sugar Soldiers
1 1/2 Ciabatta rolls
2 tbsp butter, melted
1/2 tsp vanilla
Preheat oven to 400F.
Halve ciabatta the way you would if you were making a sandwich, then cut lengthwise into 1″ wide strips.
Combine butter and vanilla, then toss ciabatta in butter to coat. Sprinkle with sugar and bake, turning once, for 10 minutes or until edges are golden and crisp.
Serve alongside strawberry rhubarb fool.
Have a fantastic Easter long weekend, everyone!