Strawberry Fool - Weekly Greens

Rhubarb Fool

Who are you calling a fool? I had my heart set on a rhubarb fool, but unfortunately this happened a good several weeks before rhubarb was to come into season. Hrmrpf! A “fool” is a traditional English dessert combining tart fruit with whipped cream. In fact, I did neither here. I had to use strawberries (frozen – it’s still March here, you know) and instead of whipped heavy cream, I used Greek yogurt. So who is the fool now? Don’t answer that.

1-1/2 pounds frozen whole strawberries
1/4 cup plus 2 tablespoons honey, divided
Zest and juice of 1 lemon
Pinch of kosher salt
1 teaspoon pure vanilla extract
2 cups 2% Greek yogurt

In a small saucepan, heat strawberries, 1/4 cup honey, lemon zest, lemon juice and kosher salt over medium-high heat. Once the mixture has begun to boil, cover the saucepan, reduce the heat to medium and allow to cook for about 10 minutes. The mixture will be syrupy and the strawberries will have broken down a bit. Remove from the heat and add the vanilla extract. Transfer to a bowl and refrigerate uncovered for at least an hour, or until well-chilled.
Meanwhile, mix yogurt with the remaining 2 tablespoons honey.
To assemble, place a layer of half of the yogurt at the bottom of six short glass. Distribute half of the strawberry mixture evenly in the glasses, then top with the remaining yogurt. Serve immediately.
Quick Tips
1. I think this would be stunning with rhubarb. I will try again once I can get my hot little hands on the first stalks of the season. I promise to repost the recipe here for your enjoyment.
2. I couldn’t decide if this would be better served as a parfait or in a bowl? I don’t actually own parfait glasses, so I had to improvise. I thought it looked pretty served in a layered fashion, which made me wonder what else should be added? If you added a layer of granola you could almost serve this for breakfast. Or you could add a pound cake layer and make it a bit more dessert-like.
3. This dessert is not terribly sweet, which I liked. If you are looking for something a bit sweeter, use 1/2 cup honey in the fruit and another tablespoon or two of honey in the yogurt.
4. If you’d like to add something crunchy to the top, try some chopped, roasted nuts or a bit of broken up shortbread cookie.

Preparation time: 1 hour(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

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