I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Strawberry Rhubarb Fool With Vanilla Cream

Strawberry Rhubarb Fool 2 IMG_3573_Fotor

You’ve got to love the quirky names the Brits have for some of their older recipes. Fool is one of my favorites though Bubbles and Squeak and Toad-in-a-Hole are up there on my list of “faves.”

This is a little different from traditional Fool recipes, which are made with minced or pureed fruits and whipped cream or custard.  This recipe has cooked rhubarb and strawberries, whipped cream blended with crème fraiche and delicate rose water. You are welcome to substitute other fruits for the strawberries and rhubarb if you choose. Just keep the proportions more or less the same.

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Strawberry Rhubarb Fool With Vanilla Cream

Ingredients

Scale

1 cup crème fraiche

1 cup heavy cream

3 tablespoons sugar

11/2 teaspoons Rain’s Choice pure Taihitian Vanilla Extract

Fruit

1 pint strawberries, hulled and cut in halves

1 pound rhubarb, tops and bottoms trimmed and any leaves removed,

Sliced crosswise into 3/4 inch pieces

1/41/2 cup sugar

1/2 cup dry white wine (may substitute white grape juice but cut sugar some)

1/2 teaspoon Rain’s Choice ground Vanilla Bean Powder

21/2 teaspoons rose water

Sprinkle of nutmeg

Additional strawberries for garnish if desired

Instructions

Put crème fraiche and heavy cream in a large mixing bowl. Stir in sugar and vanilla, cover and refrigerate.

In a medium saucepan toss rhubarb and strawberries with the sugar and ground vanilla powder. Add wine and bring to a gentle simmer over medium-low heat. Cook, stirring occasionally and gently until the liquid is a little creamy and rhubarb is tender but the pieces are still largely intact, about 15 – 20 minutes. Let cool completely, then stir in rose water.

With a whisk or handheld electric mixer, whip the cream mixture until it’s fluffy and holds semi-stiff peaks. Spoon some of the rhubarb mixture into the bottom of a large bowl or the bottoms of 4 – 6 glass bowls or glasses. Top with a layer of cream. Repeat layers until you’ve used everything, finishing with a layer of rhubarb. Cover and refrigerate until cold. Add a sprinkle of freshly grated nutmeg if desired, before serving and/or garnish each with a strawberry.

Notes

Serves 4 – 6

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Patricia Rain
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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

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