Rhubarb fool is a traditional dessert in Swedish cuisine. Its sweet and sour taste makes it a perfect summer dessert, to be served after a heavy meal.
500 g of fresh or frozen rhubarb
- 4 dl of water
- 1 dl of sugar (To reduce the amount of Carbohydrates in the recipe consider use an artificial sweetener)
- 3 tbs of Potato starch
- Milk, or a Milk and Cream mix, for serving
- Rinse the rhubarb and cut it into smaller pieces, about 1-3 cm in length. If the rhubarb is coarse or of low quality, it may be necessary to peel it first. Bring the water and sugar to a boil.
- Add the rhubarb and boil until soft, about 3-5 min. Meanwhile, mix the starch with a bit of water until it dissolves.
- When the rhubarb is soft, whisk or stir vigorously to make sure all the rhubarb pieces breaks up into strings. There should be no whole pieces left, if necessary boil some more.
- Remove the rhubarb from the heat. Add the dissolved starch to the rhubarb while stirring. Keep stirring and bring the rhubarb to a boil once again.
- Pour the rhubarb fool into serving bowls and sprinkle some sugar on top to prevent skin from forming. Leave to cool off and then refrigerate.
Serve at room temperature or chilled, with milk.
Note: if using artificial sweetener then add that ingredient late. Unlike sugar it does not need to be disolved in hot water.
Notes and Variations
Depending on the type of rhubarb and whether it is peeled or not the color of the rhubarb fool can vary from pale yellow to clear red. The potato starch can be substituted for cornstarch.Last modified on 13 May 2010, at 08:34