Rhubarb and Cream

Megan Gilger of The Fresh Exchange shares recipes inspired by spring and her own grandmothers. "A large part of who I am comes straight out of England—both sides of my family can be traced back to coming over on the Mayflower as pilgrims."

A Fruit Fool is an old-fashioned English dessert classically made by folding stewed fruit into a sweet custard. Megan's is minimalist, gorgeous and quick—using softly whipped cream and crushed cooked rhubarb.



Serves 6 Rhubarb Sauce
  • 4 cups chopped rhubarb
  • 1/2 cup cane sugar
  • 1/2 cup water
Maple Whipped Cream
  • 2 cups heavy cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1/4 cup pistachios, chopped


To Make Place rhubarb, sugar and water in a saucepan and allow them to cook down to a sauce. Keep it on medium/low heat in order to make sure it doesn’t burn. Make ahead of time so it can be served chilled. Make whipped cream just before serving by placing all ingredients in a mixing bowl and using either a stand mixer or hand mixer, whip the ingredients with a whisk attachment until soft peaks form. To serve the dish, place a scoop of whipped cream and top with a large spoonful of the rhubarb sauce and top with pistachios as a garnish.

Photo(s) by Mae Stier