Rhubarb fool can be so incredibly delicious if prepared properly. My Aunt Rosa has the very best rhubarb fool recipe as it’s neither too sour, or too sweet. It’s wonderful!
Happy April Fool’s Day!
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What else could I post but a recipe for rhubarb fool? Not only because it’s April Fool’s Day, but because my Aunt Rosa, who makes the most incredible rhubarb fool in the world, is celebrating her birthday very soon!
April is her birth month, and she’s truly laid claim to this dessert as her own, because I’ve never tasted anything as good.
My Italian-born Aunt Rosa (or Zia Rosina, as I sometimes call her) lives in England and grows her own fabulous rhubarb along with every other vegetable and fruit known to man. To say she has a green thumb, is like saying Einstein was smart.
Seriously, she can take a piece (not even a cutting) of a plant, tree, flower or whatever is growing, stick it in a pot, and it will grow; no, it will flourish and multiply! If I do the exact same thing, it will be wilted and dead within hours. Aunt Rosa even grew a palm tree in her English garden (see the photo below)!
So you can imagine Aunt Rosa’s rhubarb is awesome, and I always say: “start with the best quality ingredients”, but unfortunately for me, California isn’t the best place for growing rhubarb.
I have a had few of my own plants, but as you can see, they were a pretty sad sight.
As a little girl in Scotland, I would eat the stalks raw, simply dipped in sugar; just thinking about it makes my mouth begin to salivate.
I’ve since shared another of Aunt Rosa’s recipes: British bread pudding
(but not the kind you probably are thinking of).
If you are lucky enough to live in a “good” rhubarb area, or can find some Melissa’s rhubarb in your grocery store, I hope you’ll try this dessert.
It’s so simple to make, and is ready in just a few minutes, but there’s no sacrifice in flavor (given that you find good quality rhubarb).
Aunt Rosa’s Very Best Rhubarb Fool
recipe by Rosa Trundle serves 2
FULL PRINTABLE RECIPE BELOW
Amounts are flexible as this is easy to make “to-taste”
- lemon juice
- sweetened, condensed milk
- heavy whipping cream, to serve
In a heavy bottomed frying pan, place the chopped rhubarb and lemon juice.
Add the sugar and simmer gently over low heat until the rhubarb is completely soft, the sugar has melted, and the juices start to evaporate.
Remove from the burner and place into a container to blend with an immersion blender, (or into a food processor), along with the sweetened condensed milk. Next, process until smooth (be careful when blending hot liquids).
Taste, and add more condensed milk if you prefer it sweeter.
Finally, pour into bowls or serving glasses (it can be refrigerated if you like it cold) and serve with fresh cream.
For a dainty touch, put dots of cream and swirl with a toothpick or thin tool, if desired.
- 1 cup or a few stalks of fresh, rhubarb, chopped into pieces
- 1/2 tsp lemon juice
- ¼ cup (2 oz) sugar
- ⅛ to ¼ c (1 to 2 oz) sweetened, condensed milk
- 1 Tbsp heavy whipping cream, to serve
- In a heavy bottomed frying pan, place the chopped rhubarb and lemon juice.
- Add the sugar and simmer gently over low heat until the rhubarb is completely soft, the sugar has melted, and the juices start to evaporate.
- Remove from the burner and place into a container to blend with an immersion blender, (or into a food processor), along with the sweetened condensed milk. Next, process until smooth (be careful when blending hot liquids).
- Taste, and add more condensed milk if you prefer it sweeter.
- Finally, pour into bowls or serving glasses (it can be refrigerated if you like it cold) and serve with fresh cream.
You can use other fruit, but adjust the sugar and condensed milk accordingly. For example, strawberries are much sweeter than rhubarb and will require less sugar and/or condensed milk.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 100Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 11mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 1g
Nutrition information is only estimated.
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