Yes, I am fooling around again. Earlier in the year, I gave rhubarb fool a go. I liked it but there were a couple of niggles. My previous rhubarb fool was pretty tasty, pretty good in all respects. But, perhaps it could have been lighter, Perhaps it could have been rhubarbier (new word). Perhaps I need to completely rethink the idea of the fool. So, it’s time to fool you twice, if you don’t mind.
My ingredients shot has something additional to last time. Eggs.
It doesn’t even qualify as a list. A kilo of rhubarb, a quarter kilo of caster sugar, 2 eggs and half a litre of cream (lactose free in this case).
The instructions are simple too. Chop the rhubarb and put it in a pot with a little water. Add the sugar.

Rhubarb needs plenty of sugar to take the bitter edge off. Get it right and it is bitter-sweet, literally.
Bring it to the boil. Cook until the rhubarb breaks down. Now comes the beginning of the big difference. Let it cool and put it through a sieve. Keep both the pulp and the juice.
Whip the whites of two eggs.
Whip the half litre of cream.
Fold the eggs into the cream then fold most of the rhubarb juice into the mixture, reserving some for pouring. Do it gently to stop the air escaping from the egg and cream.
Side note of elucidation: The word ‘fool’ comes, like so many other words, from something Latin. It refers to being full of air or a windbag. In this case, the dessert is full of air.
Next place the pulp at the centre of a serving bowl. Spoon the fool mixture gently over this. Spoon it out, serve it and don’t forget to pour some of that delicious rhubarb sauce over the top.
I hope you don’t mind my fooling you twice. It is a new twist on an old fool. Try it. It’s simple and very, very tasty. No fooling. Now, you have heard enough from this particular windbag.
ohlidia | 20th September 2013
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I have never had a fool but by the looks of yours, I would love it. Very pretty fool, Conor! (No pun intended… 🙂 )
Conor Bofin | 20th September 2013
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Thanks Lidia, It is a really light, tasty dessert. Delicious, if i say so myself.
egg me on | 20th September 2013
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No fooling around – this sounds great. Foolishly, I’ve been hesitant about rhubarb, but I don’t think I’ve ever sweetened it properly. Now I know.
Conor Bofin | 20th September 2013
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Get in there Tommy. It is really delicious.
Our Growing Paynes | 20th September 2013
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Again it looks really delicious!
Conor Bofin | 20th September 2013
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Thanks, it was!
Evan O'Ceallaigh | 20th September 2013
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Looks delicious, better than your two previous fools. It must have something with it being more rhubarbier.
Conor Bofin | 20th September 2013
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Thanks Evan. That must be it.
Eha | 21st September 2013
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Love fruit fools: just about the only dessert I do eat !! But admit I do have to make my own life rhubarbier 🙂 ! I have a tendency to the red and black currant and apple ones of my childhood!!
Conor Bofin | 21st September 2013
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Give it a go Eha. The rhubarb is worthy.
tinywhitecottage | 21st September 2013
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Okay, time to make fool. I have always wanted to and now there are no excuses. Photographs are incredible!! As usual!
Conor Bofin | 21st September 2013
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Thanks, taking them in the garden helps with the light.
richardmcgary | 21st September 2013
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Sounds delicious, Conor. You got some great pouring shots.
Conor Bofin | 21st September 2013
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Thanks Richard, it’s done with 50% less crew than you have in the kitchen.
Best,
Conor
Bernice | 21st September 2013
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I never had this – looks really good!
Conor Bofin | 22nd September 2013
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Give it a go Bernice. It really is easy and tasty.
Jody and Ken | 22nd September 2013
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Rhubarb fool was one of the very first recipes we published in our blog. And leftover rhubarb purée is a treat on toast or over yogurt. This looks and sounds great. Fool on! Ken
Conor Bofin | 22nd September 2013
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No problem continuing to fool, Ken. Making sense of it is the problem.
Keep Calm and Eat On | 23rd September 2013
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I used to condemn the rhubarb up until this year. Was I fool or what?! It has a delicate taste behind the teeth clenching sourness. Like you, I do like the pulp…it is a shame to through it out.
Lovely dish!
Conor Bofin | 23rd September 2013
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If one gets the sugar balance right, it is really beautiful.
Wes D'Arcy | 23rd September 2013
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Do a post on using Rhubarb leaves in a salad for the mother in law…
Kind Regards,
Wes D’Arcy
2gether Studios Suite 103 Beacon Hub Bracken Road Sandyford Dublin 18 Ireland
Head Office: +353 1 293 9463 Aus Mobile: +61 410 062 887
Conor Bofin | 23rd September 2013
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Are you trying to get me in trouble Wes? She’s far too nice a lady for that.
laurasmess | 23rd September 2013
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Hahaaa! I love your sense of humour Conor. This recipe looks gorgeous. There’s nothing like rhubarb on a cold night, particularly when cooked so beautifully. Yum!
Conor Bofin | 23rd September 2013
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Thanks Laura,
It was pretty tasty indeed.
Sophie33 | 3rd July 2015
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I made it with home grown rhubarb! divine dessert! Super yummy too! x
Conor Bofin | 3rd July 2015
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Hi Sophie,
Thanks so much for the visit and for so many post likes. We used to have rhubarb in our garden (when I was a kid). Nothing like home grown, for sure.
Best,
Conor
Sophie33 | 3rd July 2015
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Bye bye from a foodie from Belgium! 🙂