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Fruit: Strawberry Fool

Source of Recipe

Stone Hearth Restaurant


List of Ingredients

1/3 cup orange juice
3/4 cup sugar, plus 6 tablespoons
Pinch salt
1 1/4 cup rhubarb (see note)
2 pints strawberries
2 cups heavy whipping cream, cold
2 cups cake or cookie crumbs
White chocolate shavings, for garnish (optional)





Recipe

In a large saucepan, bring orange juice, 3/4 cup sugar and salt to boil. Add rhubarb. Return mixture to a boil. Reduce heat to medium and cook, uncovered, stirring only 2 or 3 times. Add strawberries; increase heat to bring mixture to a boil again. Return heat to medium and continue to cook uncovered 10 minutes or more. When a wooden spoon leaves a trail in the mixture, remove from heat and cool completely.

When ready to assemble, beat whipping cream until it begins to foam; slowly beat in remaining 6 tablespoons sugar. Beat until mixture is the consistency of shaving cream.

To assemble: Spoon about 2 tablespoons cookie crumbs into the bottom of each of 4 or 6 8-ounce glasses. Top with a few spoonfuls of strawberry mixture and about 3 tablespoons whipped cream. Repeat. Finish with more whipped cream. Sprinkle with more cookie crumbs and white chocolate shavings.

Serves 4 or 6.

Note: If fresh rhubarb is out of season, frozen may be used. However, frozen will become mushy almost immediately when cooked.