There’s no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here!
This British dessert goes way back — we’re talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries.
I’ve lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It’s an easy-peasy dessert for a weeknight dinner or a spring party!
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