There’s no fool like an old fool.

Rhubarb foolThe image that springs to mind is of some unfortunate elderly man, presenting some young fillie with trinkets and baubles while she seemingly feigns disinterest. His gifts are accepted, his advances are rejected, his pride is decimated. Yes, there’s no fool like an old fool.

Thankfully, this old fool has lived in a female dominated household for so long, my desire to bring more of them into my intimate presence is pretty limited. So my opportunity to make a fool myself is restricted to preparing some Rhubarb and Honey Fool.

The ingredients list is very short.
(I’m not that tall myself, if you are interested ladies.)

  • 500 grammes or so of rhubarb
  • 250 ml of cream
  • 3 to 6 teaspoons of honey depending on how bitter the rhubarb tastes
  • 4 or 5 tablespoons of Greek yoghurt
  • a sprig of mint to make it fancy looking

Chop the rhubarb into 3cm (1 inch) pieces. Put it in a saucepan and add half the honey.

Rhubarb fool

The amount of sweetness depends upon the bitterness it is counteracting. Think of the old fool…

You can add the rest, to taste, as the rhubarb cooks.

Rhubarb fool

Watch the rhubarb break down when the heat comes on. Again, think of the old fool.

When the rhubarb has broken down, leave it to cool. Then whip the cream.

The cream is well whipped. Perhaps I overdid it, as I am doing with the old fool references.

The cream is well whipped. Perhaps I overdid it, as I am doing with the old fool references.

Fold in three-quarters of the rhubarb.

Rhubarb fool

I promise I folded it after pouring it in.

Then fold in the Greek yoghurt.

Rhubarb fool

This greek yoghurt is great value at €1.99 in Lidl. Just in case you are interested.

Add some of the rhubarb to the bottom of some nice new ramekin dishes.

Rhubarb fool

If you buy your yoghurt in Lidl, you can afford to blow the budget on new ramekins.

Spoon in some of the mixture.

Rhubarb fool

This culinary journey is not a fool’s errand. Thanks be to goodness.

Refrigerate for an hour. Add another dollop of the rhubarb and the sprig of mint. Serve immediately.

Rhubarb fool

The ramekin was a bit on the large side for this rich dessert. However, I’m not complaining.

If it tastes as nice as my version did, you will be forgiven most of your foolish behaviour. Like I say, there’s no fool like a rhubarb fool.

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Latest comments
  • I can’t believe anyone would feign disinterest if you came bearing this delicious dessert 🙂 Love your posts they always make me smile!

    • Thanks for that. It was a nice dessert that I based loosely on one my Mum used to make for us many years ago. When she tasted it, she reminded me that she lightened it with whipped egg white. I will be redoing it. Perhaps when the gooseberries come into season.

      • Exactly what I was thinking too! Looks very nice.

  • Your recipe brings me back to my grandmother! Lovely 🙂

  • Lovely dessert…love the beautiful copper pan in the pictures even more 😉

    • Thanks for that. I was lucky enough to get a present of them from the Wife’s uncle Don. I did a post about it. Here’s the link:

      • I just checked that post out. That’s an amazing set of copper pans!

        My husband’s into collecting and selling antique copper pans from France as a hobby and so, I’ve slowly fallen in love with copper cookware myself 🙂

        • I love using them. We have the cooking set and another set decorating one shelf in the kitchen. I want to get the decoration ones cleaned of their varnish (to keep the shine) so I can use them. The Wife has different views…

  • I tried rhubarb for the first time a couple of years ago and was pleasantly surprised at how much I liked it! Wonderful recipe and lovely pouring shot! – B

    • Thanks Barb. I hope you are well.

      • I hope that you are too! Love a simple dessert! – my best back! – B

  • Brilliant! We are being overrun by rhubarb and needed ideas. 🙂

    • Happy to help! I love rhubarb. Sweet and bitter at the same time.

  • I’ve never worked with rhubarb before. This looks a great intro recipe for working it into my repertoire!

    • If you can get it, do try it. I would encourage you to look up a few recipes and go with one that uses beaten egg white too. It is a lot lighter (and nicer, if I’m to be honest.). Well worth it.

  • A typical Conor post, and that is a compliment 🙂 Don’t think I’ve ever prepared a fool before.

    • Thanks Stefan. I more usually act the fool myself.

  • I so love rhubarb. This looks absolutely scrummy and I want some NOW

  • Lovely dessert Conor. Not much of a pudding man myself, but when I do, this is just the sort of thing I go for…

  • Methinks only the young and immature call the older ‘fools’ . . . why argue? Just enjoy being ‘one’!! Like rhubarb and the recipe too: thanks for reminding us to try . . .

  • Even though I may not “appreciate” rhubarb, I know a good post when I see one. Well done, Conor.

  • You are definitely no fool. But I’d be a fool not to try this recipe, sounds simple and fantastic. Great stuff as usual, Conor.

  • Oh, how lovely Connor! You know, I’ve never had a fool. Actually, come to think of it, my first boyfriend… Perhaps I should give this one a try!

  • Looks great, Conor. No foolin’. 😉

  • I have never cook rhubarb before but this recipe looks easy enough. Thank you for sharing!

  • Rhubarb Fool is about as good as summer dessert gets (okay, except for blackberry tart). Ken

    • Thanks Ken. We love rhubarb here. Lovely in a crumble. I plan to get blogging daughter to take it on.

  • So short and graphic, the post that is, I´m still laughing!

    • Thanks Paula, glad I helped keep things light.

  • About the ramekins: the bitter, the better 🙂
    Heading to wallmart now to get those ingredients. If I get to try this dessert of yours, I can say, “Now I can die at peace.” 😀

  • This is my kind of dessert. Simple and creamy. Your series of photographs are so lovely.

    • Thank you. Nice comments keep me happy. When I’m happy, I take better photos.

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