“I read in a book once that a rose by any other name would smell as sweet, but I’ve never been able to believe it. I don’t believe a rose would be as nice if it was called a thistle or a skunk cabbage.”
~Lucy Maud Montgomery
Rhubarb season is in full swing and although Meyer lemons have disappeared, [sob] the last of the Meyer lemon curd was put to good use in this ridiculously easy yet flavor-packed dessert. This unfortunately named confection is anything but foolish, giving you a rich, creamy backdrop for that coveted tangy Meyer lemon curd and zesty rhubarb sauce. And being able to make a dessert in under 40 minutes that won’t make you feel like you need to run a few miles after dinner to keep from out-expanding your wardrobe is a plus in my calculus. Oh, and if you happen to be entertaining guests, this effortless dessert is pretty deceiving, looking dramatic despite its simpleness. Hmm, “fool” indeed. I’ve added balsamic vinegar to the rhubarb to give it a more complex tang, creating greater contrast with the zesty ginger and spicy cinnamon. The little pat of butter is there to give you that bit of that luscious mouth feel and the tartly sweet Meyer lemon curd creates another layer of flavor and bright sunny color that just makes me smile whenever I see it. Normally fool is made with just whipped cream but I’ve substituted Greek yogurt for half of the whipped cream to reduce the fat and calories as well as give it more of a velvety texture. You could also easily substitute low-fat or non-fat Greek yogurt in this case as the extra protein in Greek-style yogurt gives it a velvety, lush texture in addition to the cream from the whipped cream. So, despite the lack of a functional oven, the hubster got his reward for biking to work🙂 He’s since replaced the offending part (with a brief consultation from Dr. Google and the interwebs), resuscitating my gimpy oven into a highly functioning lean mean baking machine but the word “fool” has just gained a new, complimentary meaning at Chez Gekiuma🙂
1 tbsp butter
3 stalks rhubarb
2/3 c sugar
1 tbsp balsamic vinegar
2 inches ginger, peeled and lightly smashed with the side of a knife
1/4 c brandy
1 3-inch stick cinnamon
Trim leaves and dry ends from stalks. Cut into 1/4-inch wide slices.
In a small saucepan melt butter over medium heat till foam subsides. Add rhubarb and sugar and sauté till rhubarb has released its juices ~5 minutes. Add balsamic vinegar, ginger, brandy, and cinnamon then simmer till rhubarb is soft and easily mashed with a spoon ~15-20 minutes. Discard ginger and cinnamon then set aside to cool. Makes ~3/4 cup.
Meyer Lemon Curd Fool
1/2 c whipping cream
1 tbsp sugar
2 c honey flavored Greek yogurt (I used Greek Gods Honey Flavor)
1/2 c Meyer lemon curd
1/2 c rhubarb sauce
Whip cream with sugar till it holds stiff peaks ~5-7 minutes. Fold cream into yogurt.
In a wine glass or dessert cup layer your fool (I can’t help snickering every time I see this). Place a dab of rhubarb sauce on the bottom then top with a large spoonful of the whipped cream mixture. Top with lemon curd, spreading to cover. Repeat layers till you get to the top and ending with the rhubarb sauce. Feel free to use more or less sauce and lemon curd depending on your desired level of sweetness. I ended up using only 3/4 of the lemon curd and rhubarb sauce (which tastes great on French toast if you have any left over). Refrigerate for at least 20 minutes before serving. Makes 6 servings.