RHUBARB, STRAWBERRY & ROSE FOOL
(inspired by Seen Lippert, Food&Wine)
1 1/2 cups rhubarb, finely chopped (apx 3-4 stalks)
1/4 cup sugar
2 tbs water
1 tsp vanilla
2 pinches of sea salt
1 tbs rose water
1 cup heavy cream
1 tbs sugar
1 tsp advieh
1 tsp vanilla (optional)
2 pinches of salt
cookies, crushed (we used Annie’s GF Snickerdoodles)
To prepare the compote (you can do this ahead of time), pour the chopped rhubarb, along with all other ingredients except rose water, into a small pan. Bring to a boil, then simmer for about 10-12 minutes allowing it to thicken. Stir frequently so the fruit doesn’t burn. Then, take it off the heat. Stir in a splash of rosewater and set in the fridge. You can also add a squeeze of lemon, but I think the rhubarb is sour enough.
If you want to take the easy route, use ready made whipping cream. It won’t taste as good, but it will save you a few minutes. If you want to make your own lightly sweetened whipping cream, add the cream, sugar, salt, advieh & vanilla into a mixing bowl. Blend it on med speed for about 3-4 minutes, until it is thick and fluffy. Once it is finished, set aside.*
Crush up your cookies and slice your strawberries. Now all that’s left is assembly.
I chose martini glasses, but you can serve this in any clear glass. First spoon in some cookie crumbles, then whipping cream, then rhubarb compote, then fresh strawberries. Then repeat this for a second layer, topping with a couple strawberry slices.**
*If you can’t get advieh, you can sprinke in your own favorite spices such as cinnamon, nutmeg and cloves.
**If you want to get really fancy, you can sprinkle some strips of dried roses on top, or top each glass with an edible fresh rose for fun!