No one seems to know for sure where this application of “fool” originates. It does, however, reference something ridiculously tasty. Fruit fools couldn’t be easier to make, and they are a favorite dessert at the Inn. Serve yours with either ice cream (good for summer days) or fresh whipped cream. I tend to cook and eat recipes for the blog in the morning when the light is best for taking pictures, and I must say this goes very well with a French-pressed coffee.
Thanks to the neighbor down the road for the heritage rhubarb!
• 3 cups fresh strawberries, cut in quarters
• 2 cups fresh rhubarb, diced
• 1/2 cup maple syrup
• pinch of salt
• maple sugar (optional)
In a large saucepan bring the maple syrup to a boil.
Add the strawberries, rhubarb and salt.
Lower the heat to medium and simmer for 10 minutes.
Transfer to a bowl and refrigerate a couple of hours.
Once the mixture is cold, layer strawberry-rhubarb with whipped or ice cream.
Top with maple sugar.