To minimize the work when making Strawberry Rhubarb Fool:
(A.) Make a batch of rhubarb sauce up to 3 days ahead. Store it in a glass covered container until you are ready to assemble the fools. See my recipe, Rhubarb Sauce: Stevia or Honey Sweetened.
(B.) Set out your special dessert bowls or parfait glasses and place the beaters and the bowl, for the whipping cream, in the refrigerator to cool any time on the day of.
(C.) Wash and slice the strawberries an hour or two before serving time.
(D.) Whip the whipping cream.
Assemble the fools at the last minute. If you like company in the kitchen, ask for assistance in putting them together. It’s all the more fun with multiple cooks co-creating. Bon appetit!
Strawberry Rhubarb Fool
- Prep time
- 15 minutes
- Diabetic, Gluten Free, Vegetarian
- Meal type
- 1 usa dry quart organic strawberries (slice to bite size)
- 1.5 cups rhubarb sauce (sweetened with stevia or honey)
- 1 cup whipping cream (organic, if you can )
- 1 teaspoon vanilla extract (extract)
- stevia or honey (if using a little honey warm it a touch and combine it with the vanilla)
- Step 1
Put a bowl for whipping cream and the beaters in the freezer or refigerator for a few minutes. While those are cooling, wash, trim, and slice a quart of fresh picked strawberries. Put the strawberries aside until you are ready to assemble. They can be refrigerated or kept at room temperature. Hint; cold berries don’t seem as flavorful.
- Step 2
Wait to whip the cream until just before assembling and serving. Get out the cold high sided bowl, the beaters or hand beater, and the whipping cream. Beat the cream until it begins to thicken. Add the vanilla and a tiny amount of stevia or a bit of another sweetener and continue to beat just until the cream holds a nice strong peak. Be very watchful and stop before it starts to get lumps and turn to butter.
- Step 3