Strawberry Rhubarb Fool

As you may have garnered from the tone of my most recent posts, going back to late April, I’ve been a little down. I have been avoiding Twitter and other Social Media time suckers. I haven’t been posting as much as I would like and I haven’t been feeling quite like myself.

I’ve been cleaning my house every day, working out, eating right and playing with the kids whenever I can. I’ve also been drinking a lot of this:

It finally came to me what has me down and I’m sure there are thousands upon thousands of other “stay at home” moms who feel the same way as I do. Because I’m not really a stay at home mom, I’m a work at home mom. I spend the hours between household and child duties attempting to make a name for myself as not one, but two online identities. I’m the heart and soul behind this blog as well as attempting to get a fledgling photography business off the ground.

 

It’s all proved to be a little too much. On top of writing gigs that I’ve also accepted for other websites, I have two of my own blogs and personal commitments. I can’t keep up with Facebook or my own Twitter feeds and I feel like I’ve lost touch with a lot of my readers and fellow food bloggers. I don’t have enough time to spend on my business to promote it or even to get out there and take photos and I don’t have enough time to spend with my kids.

And I just can’t say no to this face anymore:

 

What I’ve come to conclusion of is this: I need to give something up or I’m going to explode from within. I need to devote more time to my family and playing with my children while they are still this young and tender age, and I need to devote more time to the passions I really appreciate. As much as the business of photography is calling my name, for now I am going to have to slow it down. This is not to say that I will not be doing some gigs here and there, but I will not be pursuing the business until the kids go to school.

I need this time to be a mom and make cupcakes with my son and play patty cake with my daughter. I need to just take their pictures and hone my skills where I can. I need to spend less time devoted to a computer and more time to the flesh and blood I brought to this earth.

Hopefully this conclusion means less wine, but why ruin a good thing right?

When I’m down, I tend to want to eat desserts and lots of them, but this year I’m trying to be different. I have a challenge within a little workout community that I’m involved in that has us all going for the coveted “six-pack abs” and out goal was “by summer”. Well I take that to mean that I have to have a six-pack by June 21st, 19 days away! Well, I’m trying very hard everyday to make it to that goal and I won’t let a little depression get in my way. So when the dessert demons called, I made something that comes in under 350 calories per serving.

These strawberry rhubarb fools will make the most of the seasons finest fruits and hopefully will let you keep your belt buckle where it is!

Wondering what a fool is? These Strawberry Rhubarb Fools take their name from an old English dessert Gooseberry Fool. Traditionally just fruit purée with a whipped cream topping, nowadays you’ll find Dessert Fools of all kinds. Some people put a little whipped egg whites in their fool, but not me. I prefer a simple fruit compote (purée) and a thick as I can get it whipped cream.

So if you are looking for that simple but satisfying dessert and have been searching fruitlessly, my Strawberry Rhubarb Fool will fill the gap.

One Year Ago: Prawn and Paneer Skewers

Strawberry Rhubarb Fool

Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 1 hour

For the Strawberry Rhubarb Compote:
1 lb fresh rhubarb, cut into 1″ chunks
1 lb fresh strawberries, stems and green leaves removed
1/2 cup fine sugar
zest and juice of one lemon
2 tsp vanilla extract or 1 tsp vanilla extract + 1 vanilla bean

For the Whipped Cream:
1 cup heavy cream
1 tsp  vanilla extract
1 tbsp sugar

1. For the Strawberry Rhubarb Compote: In a medium sized saucepan, combine all ingredients. Turn to medium high and bring to a boil.
2. Lower to a simmer and continue to cook on low heat for about one hour (stirring occasionally) or until all the fruit has broken down and the compote has thickened up.
3. Set aside to cool at room temperature (if serving within four hours, otherwise refrigerate).

1. For the Whipped Cream: In a chilled bowl, add all ingredients.
2. Using a stand mixer or handheld beaters, beat on medium high speed until the cream becomes stiff.

To Serve:

In bowls, small glasses or parfait cups, spoon 1/4 of the compote. Top with 1/4 of the whipped cream and serve. Repeat for remaining 3/4.

Similarly delicious recipes from other fabulous food blogs:

Persimmon Pudding Fool on White on Rice Couple
Rhubarb Fool with Whipped Cream & Gingersnapson Cookin’ Canuck
Pear Ginger Compote on Whipped the Blog
Cinnamon Panna Cotta with Spicy Autumn Fruit Compote on Baking Obsession
Barely Cooked Scallops with Tomato Compote and Champagne Beurre Blanc on Caviar and Codfish

 

16 comments to Strawberry Rhubarb Fool

  • DeJana

    Great posting…love this one (love them all). This one rings true for me also. We don’t want to have any regrets later about other things we focused on and missing out on our little ones. They need us, and this is the time to build that foundation with them that will be long lasting. I have to constantly keep myself in check about being present. As always…you’re an inspiration, Mamma.

  • I don’t have kids. Nor do I plan to. So I can’t say I know how you feel. What I can do is empathize and tell you:

    A: That if you’re feeling this way, so are a million other women. You aren’t alone.

    B: I appreciate the honesty of this post. All your posts are endearing, but this one goes the distance for sure.

    I hope you know you are supported (even by those of us who don’t “know” you…

    PS. Strawberry Rhubarb Fools look amazing. ;)
    Kristy Lynn recently posted..Cake-in Up!My Profile

  • A delightful dessert! perfect during the hotter days.

    Your clicks are fabulous!

    Cheers,

    Rosa

  • It sounds like you really do have so much going on! I always want to eat dessert when I am tired, stressed, overwhelmed etc. I don’t think I will ever have 6-pack abs, but a girl can dream:-)

  • If it helps, I don’t think I could manage to juggle even half of your priorities right now… and I don’t even have kids! (For that matter, I don’t have a hope in hell of having six-pack abs by June 21st, either… sigh)
    I’m all about the rhubarb this time of year, so this dessert is totally calling my name. I may have to find a substitute for strawberries, though, as it’ll be a few more weeks before those start showing up. :(
    Isabelle @ Crumb recently posted..A Fresh StartMy Profile

  • You are not alone. You are doing the right thing and I only know you through you posts and I feel so proud of you. You brought tears to my eyes and I will be here to read all you have to say and send a prayer your way. I have been through so much myself and now I know the msitakes made, repaired and enjoying the fruits of my children…the gradkids…

    Bravo Elizabeth, you are one gutsy lady.
    norma recently posted..Vote for Me! – Seashells and SunflowersMy Profile

  • You just wrote exactly how I’m feeling these days. Except of course, I am a LONG way from a potential six pack. I’m calling it all a regroup. Funny enough, I’ve stepped back from some duties but added other ones. It’s partially about finding the right fit for me, for the family.
    If you ever want to chat about it, feel free to email.
    Cheryl Arkison recently posted..IntentionsMy Profile

    • Elizabeth

      Thanks so much Cheryl! I have gotten such positive feedback from people on this post and I am already feeling 100% times better! I think I just took too much on and I have to respect that my family is my first priority and I need to focus on them. My career can wait the few years left until they get into school. My photography will only be that much better by then. :)

  • I really love strawberry and rhubarb together. This looks delicious!

  • that is a darling picture of your little girl in the swing.

  • Jodi

    What do you mean by “fine sugar”? Granulated sugar? Powdered/confectioner’s sugar? Looks yummy!

  • [...] a wonderful recipe for lava cakes from Mama Pea. Looks delish. And then I came across a recipe for strawberry rhubarb fool on foodgawker. Also looks fantastic. Any idea where I’m going with this? To geniusville. [...]

  • [...] Strawberry-Rhubarb Compote (original: Guilty Kitchen) [...]

  • [...] Two years ago: Strawberry Rhubarb Fool [...]

  • […] year ago: Coconut Macaroons Two years ago: Your Questions Answered: Volume I Three years ago: Strawberry Rhubarb Fool Four years ago: Prawn and Paneer […]

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