A dessert “fool” is to-die-for. Growing up, my mom would make it entirely with rich whipped cream – health & vanity wise, I couldn’t go there, so I came up with a healthier version. I actually think it’s tastier than the original fat-laden delicacy, and can almost be construed as a “healthful” desert..almost!
What prompted me to have a go at a dessert that I haven’t eaten in 30 odd years, was the fact that my farm box arrived with about fifteen enormous peaches. I love a peach, but 15!!!! So it was either, give them to the neighbors or keep them greedily to myself – I choose the latter, but had to get creative. I saw some wonderful sticks of rhubarb in Wholefoods market and grabbed them quickly, as they’re quite hard to find in LA.
Ah ha – Peaches and Rhubarb – the perfect marriage, and what better a vehicle than a creamy fool.
Peach & Rhubarb Fool
2 large peaches
3 large sticks rhubarb
1/2 cup sugar (white is fine)
1/2 cup of brown sugar
3tbsp runny honey
1 16oz pot of Greek Yogurt (low-fat if you’re being good.)
1/2 cup heavy cream
Place the peaches in a large measuring jug and cover them with boiling water. Leave them for one minute and then drain off the water. Run them under cold water until you can handle them and then peel off the skins. I use a knife to peel off the little bits of skin than don’t come off easily. Slice and core the peaches and place them in the bowl of your food processor.
Meanwhile, chop the rhubarb and place in a heavy saucepan with the sugar and 2tbsp water. Bring them to a boil and then turn down heat to a low simmer for 15 minutes, or until the rhubarb is soft and mushy. Drain the rhubarb in a colander and set aside until cool.
When cool, add the rhubarb mush to the peaches in the food processor. Add the sugar and yogurt and process until smooth.
Whip up the cream until really thick and add this into the mix. Process for another 10 seconds, then pour the “fool” into a large pretty bowl, or individual sherbet glasses to be chilled. Chill for at least 2 hours and then eat the same day. I served mine with Triple Ginger Thins (from Trader Joe’s,) as ginger is a perfect accompaniment for rhubarb. As you can see, Phoebe, is partial to a triple ginger cookie too!