Midday Fix: Strawberry rhubarb fool

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112 W. Hubbard Street
(312) 222-4940

Spring Ahead Cocktail Class
Thursday, April 25
6:00 p.m.
RSVP – (312) 222-4940
$25 per person

Strawberry Rhubarb Fool

1 cup chopped, hulled fresh strawberries plus more berries for garnish
2 teaspoons sugar
1 cups heavy whipping cream
1/2 vanilla bean scrapped
1/2 cup strawberry rhubarb jam
2 ladyfingers homemade or store bought

Place chopped strawberries in a small bowl and toss with sugar; let sit, stirring occasionally, until juices are released and sugar is dissolved, about 20 minutes. Beat cream and vanilla seeds in a large bowl until soft peaks form. Add jam and berries with juice; fold to blend leaving some streaks. Divide among bowls. Sprinkle crushed ladyfingers over. Garnish with whole berries.

Strawberry Rhubarb Jam

2 cups fresh strawberries, hulled, halved
2 cups rhubarb, washed and cut into 1/3‐inches pieces
3/4 cup sugar
peel from 1/2 lemon

Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. (The berries will release their juices as the sugar dissolves) Bring mixture to a simmer over medium heat. Cook, stirring gently, until mixture reaches 223F on a candy thermometer. Discard lemon peel and pour jam into an airtight container. Chill for up to 1 month.


6 large egg whites
2/3 cup plus 2 Tablespoons sugar
5 large egg yolks
scant 1 cup all-­purpose flour, sifted

Preheat oven to 450F. Whip egg whites on high with the whisk attachment of a stand mixer until soft peaks form. Still whipping on high gradually add 2/3 cup of the sugar. Continue beating until the whites are glossy and hold a very stiff peak. Set aside. In another bowl, whisk the yolks and the remaining 2 tablespoons of sugar together for about 2 minutes. Gently fold the yolk mixture into the beaten whites with a rubber spatula, leaving some streaks. Fold in the sifted flour. Spoon the batter into a pastry bag fitted with a 1/2 inch round pastry tip. Pipe 6″ logs onto baking sheets lined with parchment paper. Pipe each lady finger next to the last one so they are touching. Let rest at room temperature for 15 minutes. Bake cookies for 8‐10 minutes with the oven door slightly a jar (with the handle of a wooden spoon). Cookies should be a very light golden brown when ready. Carefully slide parchment paper off the baking sheets and onto cooling racks. Let cool to room temperature. When the cookies are cool, separate with a sharp knife or pizza cutter.

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