Roasted Rhubarb Strawberry Fool

This was the dessert for our first Fargo Family Dinner. Combining the Rhubarb and Strawberries of June with some whipped cream, apple cider vinegar reduction and meringues for a nice balance of flavors and textures that still feels light, even when it’s 85 in the shade.


The Components

Roasted Rhubarb Strawberry Compote | Serves 9


Rhubarb Stalks | 340 g
Strawberries | 215 g (you’ll need more strawberries for final assembly, so consider buying double this)
Brown Sugar | 75 g


Cut everything you wouldn’t want to eat off of the strawberries and rhubarb, then cut them into about 1″ pieces.

Roast fruit on a cookie tray in the oven at 400°F for 25-30 minutes (pour off excess liquid – you’re looking to roast the fruit not poach it).

Cool and then purée in a blender until smooth, stick in a jar in the fridge until ready to assemble.

Whipped Cream | Serves 9

Whip 8 fl oz of whipping cream until soft peaked.

I didn’t use any sugar but if you like a sweeter dessert, at the last minute shake in a tablespoon of powdered sugar. You can also add vanilla, though I didn’t.

Apple Cider Vinegar Reduction | Serves … a lot


Apple Cider Vinegar | 2 cups
Brown Sugar | 1/2 cup


Mix sugar and vinegar in a pot and heat until simmering, stirring constantly until sugar is dissolved.

Boil until half the liquid is gone, remove from heat and cool. DSCF3196

Meringues | Makes ~30 1″ meringues


Egg whites | 3
Cream of tartar | 1/4 tsp
Sugar | 3/4 cup
Vanilla Extract | 1/2 tsp


Preheat oven to 200°F.

Using a bowl specifically for splitting eggs (to get yolk free whites), separate eggs. Add cream of tartar to whites and beat until soft peaks form.

Slowly add sugar 1 tbsp at a time until it’s all been added. Continue beating until egg mixture is tiff and glossy. Add vanilla and beat for 30 more seconds.

Pipe meringues onto parchment lined baking sheet and bake until dry and crisp throughout (1.5 hours – longer if it’s humid).

To revive soggy or chewy meringues, just re-bake for a few minutes.



In the bottom of a small bowl, place ~ 2 tbsp of the roast rhubarb and strawberry compote. Place 1-2 strawberry, cut into quarters in the bowl. Put a spoonful of whipped cream on top and drizzle a few drops of the apple cider vinegar reduction. If you’ve got a bit of spearmint lying around a bit of that’s a lovely addition. Finally offer your guests meringues to crumble on top of their dessert, or to dip, or to eat on the side.