Rhubarb. ROOOO-barb. What a weird word. It is, apparently, a vegetable. The more you know.
My childhood equivalent of an ice cream treat was my mother’s tart yet sweet rhubarb fool. You can even find this recipe in my mother’s cookbook. We used to grow so much rhubarb in Nova Scotia that it was actually possible to hide among its leaves. Needless to say, rhubarb in its many forms graced our table often.
This easy dessert has only three ingredients: 1 cup whipping cream, 2 cups stewed and sweetened rhubarb (plop your raw, chopped rhubarb in a pot with some sugar and bring it to a boil. Tada, you’re done), and a little bit of granulated sugar.
In a bowl, whip up your whipping cream until it’s as stiff as you can get it.
Try to avoid getting it all over yourself. I always fail.
Anyway, you have your whipped cream. Add a bit of sugar so it’s a little bit sweet. If your stewed rhubarb isn’t that sweet, you might want to add more sugar to the cream.
Add the stewed rhubarb.
Fold it in so it’s all swirly with rhubarby goodness.
Spread evenly in a 9-inch pie pan and chuck it in the freezer. Give it at least three hours to freeze all the way through.
Take it out of the freezer about 20 minutes before you want to serve it.
Cut it like a pie, garnish it with what you want, and serve it up. Sweet and tart!