Source: Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann

Serves 6


  • 1 lb rhubarb, leaves removed, stalks cut into ¾ -inch pieces
  • ¼ cup lightly packed brown sugar
  • 2 tbsp water

Rhubarb Fool:

  • 3 Cups whipping (35%) cream
  • 1 cup Rhubarb Compote

Compote: In a large saucepan, combine rhubarb, brown sugar and water, stirring to coat. Cover and cook over low heat, stirring occasionally, until rhubarb is tender, about 5 minutes. Drain fruit and discard juices. (make ahead : cover and refrigerate for up to 2 days.)

Rhubarb Fool: In a large bowl, using an electric mixer or by hand, whip cream until soft peaks form. Gently fold in the rhubarb compote, in two batches, leaving some streaks. Transfer to small bowls.