With April Fool’s day around the corner, this treat seemed appropriate. This delicious dessert is sublime in its simplicity. There are two easy components to this dish – the rhubarb compote and whipping the cream. When you make this dish, keep in mind that the compote can be a little tart, so you may want to adjust the sugar in either the compote or the whipping cream to suit your preference.
- 1 pound rhubarb, leaves removed, stalks cut into 3/4-inch pieces
- 1/4 cup lightly packed brown sugar
- 2 tablespoons water
- 3 cups whipping cream
- 3 tablespoons sugar
In a large saucepan, combine the rhubarb, brown sugar and water – stir to coat. Cover and cook over low heat, stirring occasionally, until rhubarb is tender – about 8-10 minutes. Drain fruit and discard juices. This compote can be made ahead and stored in a refrigerator for up to 2 days (it also tastes great over ice cream).
In a large bowl, using a hand or electric mixer, whip the cream and sugar until soft peaks form. Gently fold in the rhubarb compote, in two batches, leaving some streaks.
adapted from a recipe found here