There are several recipes that evoke strong memories for my husband. They are ones that his mum made in his childhood and prepares whenever we visit. From The Family Crockpot Applesauce to his grandmother's molasses cake, the recipes are not fancy, but they are full of flavor and made with a great deal of care.
One can not mention my husband's favorite foods without including rhubarb. This tart vegetable, often treated as a fruit, is intricately woven through his memories of long-ago visits to his grandparents' farm in northern New York. Every meal included a bowl of freshly-made spiced rhubarb compote.
His grandparents diligently maintained their orchards full of apple and cherry trees, but it was the rhubarb patch that produced the bowl of compote that was served each night with dinner. To this day, my husband will choose rhubarb pie when presented with an array of dessert choices. Not strawberry-rhubarb pie, mind you. Just rhubarb. The man is a purist.
A fool is a classic English dessert, made of pureed fruit and whipped cream. I strayed slightly from the traditional by adding in a layer of crushed gingersnap cookies. After my success in pairing rhubarb with gingersnaps in my Rhubarb Cheesecake Bars with Gingersnap Crust, I knew that the spicy sweetness of the cookies would be a perfect foil for the slightly tart rhubarb compote and whipped cream.
If you wish, prepare the rhubarb compote up to two days ahead. If you have company for dinner, whip the cream and crush the gingersnap cookies earlier in the day and layer the dessert just before serving. With only five ingredients, this dish makes an impressive presentation with very little effort.
The recipe:
The rhubarb compote:
In a medium saucepan, stir together chopped rhubarb pieces and sugar. Let rest for 15 minutes to allow the rhubarb to release some juices.
Set the saucepan over medium-high heat and bring the rhubarb to a boil, stirring constantly. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rhubarb is very tender, about 12 minutes.
Remove from the heat and allow rhubarb to cool. Transfer to a bowl and refrigerate for at least 2 hours to allow the compote to thicken.
The rest:
In the bowl of a stand mixer (or a large bowl, using a hand mixer), beat the whipping cream and powdered sugar until stiff.
Using 6 ounce glasses, alternate the compote, whipped cream and crushed gingersnaps in layers, ending with a dollop of whipped cream and a sprinkling of gingersnap crumbs. Serve.
Other rhubarb desserts:
Cookin' Canuck's Rhubarb Cheesecake Bars with Gingersnap Crust
Cookin' Canuck's Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce
Honey & Jam's Lemon Buttermilk Rhubarb Bundt Cake
White on Rice Couple's Rhubarb Strawberry Crumb Bars
Two Peas and Their Pod's Rhubarb Apple Bread
Rhubarb Fool with Whipped Cream & Gingersnaps
The compote:
4 cups (about 4 large stalks) chopped rhubarb (about ½-inch pieces)
â…“ cup granulated sugar
The rest:
1 ½ cups whipping cream
3 tablespoon powdered sugar
1 cup crushed gingersnap cookies (about 16 cookies)
The compote:
In a medium saucepan, stir together chopped rhubarb pieces and sugar. Let rest for 15 minutes to allow the rhubarb to release some juices.
Set the saucepan over medium-high heat and bring the rhubarb to a boil, stirring constantly. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rhubarb is very tender, about 12 minutes.
Remove from the heat and allow rhubarb to cool. Transfer to a bowl and refrigerate for at least 2 hours to allow the compote to thicken.
In the bowl of a stand mixer (or a large bowl, using a hand mixer), beat the whipping cream and powdered sugar until stiff.
Using 6 ounce glasses, alternate the compote, whipped cream and crushed gingersnaps in layers, ending with a dollop of whipped cream and a sprinkling of gingersnap crumbs. Serve.
Serves 4.
Jenny Flake
Now that is a good lookin' dessert! Count me in 🙂 Missed you this weekend Dara, hope to get to see you soon!
Maria
We are drowning in rhubarb! I can't wait to make this!
A Canadian Foodie
Dara!
What great timing!
My rhubarb has just reared its head and there is enough there for a yummy treat. I am surprised it is also not one of your childhood memories as a Canadian. Or is it just not such a pleasant one?
I am committed to using everything that is edible and grows in my garden as much as I can this year as the garden is fairly small and this is the first summer we have been home for years. (I love that your hubby is a purist! I am, too, when it comes to rhubarb!)
Have any good ideas about what I can do with a truckload of chives?
I have been in a huge blogging slump lately. Not posting much, not reading or responding. I found myself completely worn out after Eat Alberta, yet this morning, as it is a cold day after such a hot one yesterday, as I sit with my coffee, I am warmed all over with what I am reading here. I hope I can get back into the program! I miss everyone and everything. Thank you for my "good morning" inspiration and have a great week!
🙂
Valerie
Niki
I'm on the hunt for this elusive rhubarb. I want to try it and get this Laurie Berkner song out of my head! (do you know it. rhubarb pie is a hot commodity...hot commodity.) Apparently it is because I have yet to find rhubarb in Philly!
Kay, The Church Cook
Oh, my goodness, Dara! How beautiful is THAT. Love anything I can make ahead. Great looking recipe. Thank you.
Eileen
I love rhubarb, too - with or without strawberries. I also have a husband with childhood food memories that I have tried to satisfy, but sadly, unsuccessfully. What I make is delicious but doesn't taste like what Mom, Nana, or Aunt Gayle used to make. I've learned through many attempts that I simply can't make perfect replicas. My kitchen is different, my pans are different sizes, my ingredients different brands, my habits in the kitchen my own, and then there's this question: can anything stand up to a memory? If Mom, Nana, or Aunt Gayle cooked for my husband today, would it taste the same as he remembered? I think not. So I no longer strive for replicas (and breathe a sigh of relief.) Instead, I make my own recipes, some of which are inspired by his childhood (and carry wisps of nostalgia), but are firmly rooted in my kitchen, in the here & now. Here's to that crossover of past & present, where inspiration meets creativity, we remember those we love(d) & it all tastes good!
Pretend Chef
Never knew that rhubarb was a vegetable. Learn something new every day. This looks so delicious. Miss my grandpa's garden and his bounty of rhubarb. Yummy!
Mai
I've never had rhubarb before. What does it taste like? These looks so ridiculously good! Btw, thanks for stopping by. I love all your photos. AMAZING!!!
Heather (Heather's Dish)
for some reason i can't find rhubarb anywhere near me right now, but i'm dreaming of making this recipe now! yum!
Jessica @ How Sweet
Love this... it is gorgeous!