Rhubarb Fool
Photo: Aarno at English Wikibooks, CC BY-SA 3.0
Rhubarb fool is a Swedish dessert that turns tart rhubarb into a soft, spoonable pudding in about ten minutes. The stalks are boiled in sugar water, whisked into strings, and thickened with potato starch rather than eggs or cream. The sharp, sweet result is meant to follow a heavy meal, and a pour of cold milk on top softens each spoonful.
Instructions
Rinse the rhubarb and cut it into pieces about 1 to 3 cm long. If the stalks are coarse or of poor quality, peel them first.
Bring the water and sugar to a boil in a pot. Add the rhubarb and boil for about 3 to 5 minutes, until soft. While it cooks, stir the potato starch into a little water until it dissolves completely.
Whisk or stir the softened rhubarb vigorously so the pieces break down into strings. No whole pieces should remain, so boil a little longer if any are left.
Take the pot off the heat and stir in the dissolved starch. Keep stirring as you bring the rhubarb back to a boil, which thickens it.
Pour the fool into serving bowls and sprinkle a little sugar over the top to stop a skin from forming. Let it cool, then refrigerate.
Serve at room temperature or chilled, with milk or a mix of milk and cream poured over.
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