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Friday 16th February 2007

Rhubarb and Raspberry Fool with Scorched Ladies Fingers

Raspberries seem to feature a lot on my blog, naturally more so recently as they have been in season. Growing just outside my kitchen window to be picked, inspected for worms and enjoyed fresh, rather than being foraged for from my freezer.

I guess there are many reasons for their popularity with me and my loved ones, the first and most important being they taste GREAT!

Rhubarb and Raspberry Fool

I also find raspberries are much easier to grow compared to say strawberries, which in my limited gardening experience tend to pick up every known disease in the garden and often return very low yields. Raspberries are also much more versatile because they freeze well, whereas strawberries thaw into a mushy mess. Frozen raspberries can easily be cooked and baked into all sorts of yummy desserts and it’s always a blessing to enjoy a little taste of summer in the depth of winter.

I simply adore them in all their forms - fresh as jam, or when they’re baked in muffins, tarts and so on; whereas I’m not fond of any ‘cooked’ strawberries - I really prefer them fresh and in season. I know not everyone would agree, but personally raspberries would have to be my favourite berry fruit.

Rhubarb and Raspberry Fool

Next to my raspberry canes I have a happy crown of rhubarb. I love rhubarb too and can’t remember a time when I didn’t. Thankfully, again, my loved ones feel the same way. Rhubarb crumble and Edmonds custard was a staple dessert while I was growing up. Mum always had plenty of rhubarb in the garden, but it was always the less exciting green/red variety, not the brilliant red I’ve seen featured on Keiko’s gorgeous blog.

Yet, it was Catherine from Albion Cooks who inspired me to make the creamy glass of sweet goodness you see here. Catherine recently made a gooseberry fool, but my pathetic gooseberry yield of 5 berries wouldn’t make much of a fool, so I opted for this, a Rhubarb and Raspberry Fool instead.

Rhubarb and Raspberry Fool

My recipe is in approximate ratios, so I recommend you make and fold to taste as some rhubarb is more tart than others, likewise raspberries. I preferred to indulge and use pure cream here, however you could replace this with yoghurt, or half cream / half yoghurt to cut the calories a little.

I served my fool with Scorched Ladies Fingers, (aka Sponge Finger Biscuits, Savoiardi, Boudoir biscuits.) To get the scorched or branding marks, I simply criss-crossed the tops with a metal skewer which had been heated over a flame until it was very hot. However, I’m sure you would agree that after this treatment they look more like a lady’s leg in fishnet stockings than a lady’s finger!

With the Rhubarb and Raspberry Fool’s pink hue, I thought it made the perfect St. Valentine’s Day dessert. The way the fool smoothly slides and drops from the spoon, when you fold it together just before serving, is in itself rather sensual. It’s made even more fun when your lover wraps his (or her) arms around you as you gently fold the mixtures together.

After you pile the gorgeous sweet, fruity cream into the glasses, you could offer your lover a taste from whichever clean finger mopped up the droplets which fell down the side of the glass. Now imagine the sweet smooth and slightly tart cream melting over his tongue… ahhh!
(Or is that an eewww?!)

I ask you, what could be more fun to eat and indulge in on this week of loooove?!

Rhubarb and Raspberry Fool

  • Rhubarb and Raspberry Fool
  • 4 large stalks of rhubarb, approximately 300 grams
  • 1/4 cup of white sugar, or to taste
  • water, enough to just cover the bottom of your saucepan (2 to 3 tablespoons)
  • 250ml of cream, softly whipped
  • 1 cup of fresh raspberries, plus a few more
  • 4 Lady finger biscuits, scorched (optional!)
  1. Trim the ends off the rhubarb and rinse well, cut into small 2cm / 1 inch dice.
  2. Place into a saucepan with enough water to just cover the bottom.
  3. Add 1/2 the sugar and cover.
  4. Bring to the boil and simmer gently until the rhubarb is tender and falling apart.
  5. Check the tartness and add the rest of the sugar or as desired.
  6. Stir through to dissolve and remove from the heat to cool and refrigerate.
  7. When you are ready to serve, fold the stewed rhubarb, raspberries and softly whipped cream together gently.
  8. Spoon into parfait, ice-cream sundae glasses or what have you.
  9. Sprinkle a few more raspberries on top and add a scorched lady finger to each.
  10. Serves 4

Rhubarb and Raspberry Fool


Filed under Desserts, Fruit & Veges, Summer, Fruit


  1. Beautiful! You’ve persuaded me to grow raspberries in my allotment :)

    Ash — Friday 16th February 2007 10:08 pm

  2. There was a dear friend who used to let me pick his raspberries after he had picked. I always felt I was getting away with perishable gold. Beautiful photos and mouth watering!

    Tanna — Friday 16th February 2007 11:13 pm

  3. Your fool is beautiful and the fishnet fingers (um, eww) so cute! Raspberries ARE the perfect berry. You can do anything with them, and they’re just as good (if not quite as pretty) frozen as fresh. I wish I had somewhere to grow them! (My favorite raspberry recipe consists of raspberries poached in a bit of white wine and sugar along with crushed cardamom and a cinnamon stick. Goes with ice cream or cakes or custard or, you know, pretty much anything.)

    deinin — Saturday 17th February 2007 7:48 am

  4. Hi Bron! Wow, this sounds like a lucious, but light affair! The scorched lady fingers are a beautiful accompaniment!

    I love the idea of having raspberries growing outside the kitchen window… I may have to transplant some of our raspberry canes a bit closer this year - when (or if?) spring ever arrives in our side of the world!

    gilly — Saturday 17th February 2007 7:58 am

  5. My mouth is watering! Fresh raspberries from your garden.. doens’t get better than that!

    Dianka — Saturday 17th February 2007 9:49 am

  6. Your photos are really amazing! I love rhubarb fool too! There’s really nothing quite like it.

    catherine — Saturday 17th February 2007 3:16 pm

  7. My mom will go crazy for this…she loved rhubarb.

    peabody — Sunday 18th February 2007 12:16 am

  8. Hi Bron! This is my first visit, and your site is heavenly.

    I agree with you about raspberries–they enliven so many dishes and are delicious in any form.

    Thanks for the refreshing dessert; I’ll be making it when raspberries arrive at the farmers’ market.

    Susan from Food "Blogga" — Sunday 18th February 2007 3:21 am

  9. Bron - It all looks too good to eat.

    Tim — Sunday 18th February 2007 9:33 am

  10. Lucky you to have raspberries growing by your window kitchen. Ours are not really growing well this year. John kept mistakenly cut them as he cut the grass around the patches in the garden. That dessert looks real yum!!

    arfi — Sunday 18th February 2007 9:46 pm

  11. I’ve been coming back to this post several times over the last few days (in my RSS reader) and being envious of the summer you are obviously enjoying. It is dull and rainy here in the UK and these delicious pictures are making me hanker after warmer weather and fresh fruit like something rotten!

    Andrew — Monday 19th February 2007 4:43 pm

  12. I treasure each raspberry my bushes produce. Though our season isn’t for another six months. I get enough from my bushes to produce over 50 jars of raspberry jam each summer–enough to get us through a whole year.

    Michelle — Monday 19th February 2007 7:06 pm

  13. Beautiful lighting on your photographs

    Jeff — Tuesday 20th February 2007 5:35 am

  14. Gorgeous summer treat. I love fresh raspberries. I can eat them and not stop until my belly hurts…make it hurt!!!

    Helen — Wednesday 21st February 2007 3:51 pm

  15. What glorious photos! And I plan to make some sort of fool this summer. It sounds (as you say) sensuous and decadent and retro and fabulous. And I love your scorched ladyfingers!!

    Jeanne — Friday 23rd February 2007 3:23 am

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