On Saturday, I am helping host a bridal shower for my (future) sister-in-law, Meg. She’s the best and I want it to be perfect. Her Mom and I have emailed and talked and met up for months. Her Mom is super nice and easy breezy and I am armed with lists, graph paper and washi tape, so we make a good team. Tomorrow I have the day off from work and I will be crafting, baking and decorating. I want to take lots of pictures for you and I’ll try my very best. We’re planning some fun decorations and tiny foods. I really enjoy planning events like these, but they make me nervous! I just can’t help it. I have trouble sleeping the night before and I have to make sure to keep myself in check all week, so poor Marc doesn’t take the brunt of my stress.
That’s when I have to step back and make a creamy dessert, of course. I had a few stalks of rhubarb left from the farmers market and some ruby red strawberries from my CSA. The compote part of this fool is eat by the spoon, spread on your toast, eat over ice cream and slap your knee good. It’s barely sweet with a hint of that tangy tartness you get from rhubarb. After this spring, rhubarb has wiggled its way into my heart.
Fools are normally made with whipped cream and I thought a little coconut whipped cream would be a fine stand in. I have wanted to try making coconut whipped cream and it was just as easy as I thought it would be. You only have to plan ahead a little and put a can of full-fat coconut milk in the fridge overnight. It’s a great trick to have up your sleeve for your vegan and dairy-free friends. It also makes this dessert more filling and satisfying.
You know those yogurt commercials where the gal sinks into a comfy chair while savoring a spoonful of yogurt? I wonder who savors yogurt happily like that. If I replaced her yogurt with a helping of rhubarb fool, though, I’d totally get it.