The name comes from the French word fouler, which means to mash. And that’s what a fool is – mashed-up fruit, sitting pretty in a parfait glass.
- 1 ¼ pounds rhubarb, trimmed of leaves, chopped into ½-inch pieces (4 to 5 medium stalks rhubarb), or 4 cups frozen rhubarb
- 1/3 cup honey
- 1/8 cup water
- 2 tablespoons pomegranate molasses (optional but nice)
- ¼ teaspoon freshly squeezed lemon juice (a slight squeeze of ½ lemon)
- 1 ½ cups 2 % or “traditional” full-fat plain Greek yogurt
- 1/3 cup confectioners’ sugar, plus more to taste
- 12 to 15 strawberries, hulled and sliced thinly
- Fresh mint or basil leaves, for garnish (optional)
In a medium saucepan, combine the rhubarb, honey, and water and bring to a boil. Cover and cook over medium heat, stirring occasionally, until the rhubarb breaks down, 10 to 15 minutes.
Uncover and cook, stirring often, until the liquid has evaporated and the rhubarb is thick and jammy, an additional 10 minutes. Transfer the rhubarb to a bowl and refrigerate until chilled through.
Menawhile, place the yogurt in a medium bowl, along with the confectioners’ sugar, and whisk vigorously. The yogurt will loosen and whip quite readily. Taste for sweetness, and add more sugar as needed.
When ready to assemble, add the pomegranate molasses (if using) to the chilled rhubarb, as well as the lemon juice, and stir well.
Spoon 1/8 cup of the rhubarb into the bottom of six wine or parfait glasses. Layer with one sliced strawberry and 1/8 cup of the whipped yogurt. Repeat with an additional 1/8 cup of rhubarb, followed by one sliced strawberry and a topping of 1/8 cup of whipped yogurt.
Garnish with additional strawberry slice and/or mint or basil.
Makes 6 servings.
Recipe source: “The Meat Lover’s Meatless Celebrations” by Kim O’Donnel