Who doesn’t love a good fruit fool? It’s a traditional English dessert consisting of stewed fruit and custard. Using whipped cream or whipped coconut milk, it can be an easy week night dessert using any berries you might have in your refrigerator. Using strawberries and rhubarb, this refreshing dessert tastes like a deconstructed strawberry rhubarb pie.
2 lbs. rhubarb
1 cup fresh strawberries
3/4 cup cane sugar
whipped cream or whipped coconut cream (the Minimalist Baker has a great recipe: http://minimalistbaker.com/how-to-make-coconut-whipped-cream/)
2 tbs. chopped toasted pistachio nuts (for garnish)
Method of Preparation:
- squeeze the juice of one orange into a saucepan. Add the sugar and rhubarb. Cook on low heat for 10 minutes until it begins to become soft. Be careful to not stir too much or the rhubarb will become mushy. Once the rhubarb is soft, drain it into a medium bowl.
- Add the fresh strawberries and place in the refrigerator for an hour or until it’s cool.
- Layer in glasses with whipped cream or whipped coconut cream.
- Top with chopped toasted pistachio nuts.