Strawberry and Rhubarb Fool

Preparation

Baking Directions:

Combine rhubarb, strawberries, sugar, grenadine, cornstarch, and orange zest in a mixing bowl and toss together.

  Sauté in a 10-inch pan on medium heat until fruit begins to thicken and break down, stirring continually so mixture does not burn.

Remove from heat and puree in food processor.

  Strain through a fine mesh strainer into a mixing bowl.

  Allow the puree to cool on ice (set bowl in ice bath) and reserve.

Whip heavy cream until medium peaks form.

  Fold into cold puree.

Portion the fool into a shallow dish (approximately 8 ounces) and garnish with strawberries or orange segments and crispy shortbread (see below).

ShortbreadUsing a stand mixer fitted with paddle attachment, combine softened butter, powdered sugar, and orange zest.

  Beat on medium speed for approximately 2 to 3 minutes.

Add flour and mix just until the dough comes together.

  Wrap dough in plastic wrap and chill for at least 1 hour.

Preheat oven to 325 degrees Fahrenheit.

Remove dough from refrigerator and place on a flour-dusted work surface.

  Knead the dough for 15 seconds, just a couple of times, then begin to roll it out.

  Roll out to a thickness of 1/4-inch.

  Cut with a knife into rectangles, triangles, or desired shape.

  Brush shortbread with a little water and sprinkle with granulated sugar.

Bake in oven on parchment lined sheet pan sprayed with pan release for 12 to 15 minutes until cookies have slight color.

  Remove from oven and allow to cool.

  Store in an airtight container for up to 1 week.