The very first recipe I tested for Gourmet magazine was a rhubarb fool. It was a rather complicated affair that required a sugar syrup—of which you used only half—gelatin, whipped cream, and a whipped egg white. Fools don't need to be so involved; they're an old British dessert that basically consists of a fruit puree folded into whipped cream. The recipe below will show you just how delicious four simple ingredients simply united can be.
Ready for more rhubarb? Get my tips for how to pick the perfect stalk and learn how this vegetable gets its ruby red color, all on the Gourmet Live blog. Then tune in to the 04.20.11 issue of Gourmet Live to read about my first adventures with rhubarb. Download the Gourmet Live iPad app for free!
The fool can be made a day ahead and refrigerated, covered. Let it stand at room temperature 20 to 30 minutes to soften slightly.
