07/30/2026
Little pots of summer. This rhubarb sauce is so easy and delicious to make. Use it with the classic British dessert Rhubarb Fool. Here is the recipe. You can also use it on vanilla ice cream, angel food cake, oatmeal and it is so good and super quick and easy to make. Find this and many other amazing recipies in my A Prairie Farmhouse cookbook, Volume 1 and 2, available at the shop. $20.00
Rhubarb Fool
2 1/4 cups chopped rhubarb
3 tablespoons water
1/3 cup sugar
1 1/4 cup whipping cream
2 tablespoons sugar
Chop the rhubarb into slices 1/4 to 1/2 inch thick. Place in a heavy bottomed pot with the water and cook covered, stirring occasionally, until the rhubarb softens. Stir in the sugar. Strain the mixture with a metal strainer, separating out the liquid from the cooked rhubarb. Put both into the fridge to cool. When cooled, whip the heavy cream and the 2 tablespoons sugar. In glasses, or glass bowls layer in first the whipped cream and then a tablespoon of the fruit. Using a skewer or chopstick, carefully swirl the rhubarb into the whipped cream, add another dollop of whipped cream, and then a teaspoon or the rhubarb, and drizzle with a teaspoon of the rhubarb juice. They can be refrigerated an hour or more before serving, or serve immediately. Makes 6 dreamy servings.
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