Rhubarb Elderflower Fool
This is my own recipe, composed this morning when I wanted to create something special and evocative of a place. The elderberries are in early bloom in the arroyo, and the rhubarb plants I've babied along for a few years in the front yard have finally taken off. Bright with rhubarb but haunted by that floral-muscat scent of elderflowers, this is a dessert I'm proud of.
You will need:
8 ounces rhubarb (two small stalks)
juice of one Meyer lemon
3/4 cup sugar
3 large just-opened elderflower heads
plenty of just-sweet whipped cream
a handful of ameretti (bitter almond Italian cookies)
To make the fool:
Place all the rhubarb, lemon juice, sugar, and flower heads in a saucepan, cover the pot loosely, and simmer for a half an hour, until the rhubarb is soft. Remove from heat. Carefully remove the elderflower heads with a fork.
Pour the compote—you'll have about a cup—in a jar and place it in the refrigerator to chill.
When you're ready to serve the dessert, divide the chilled compote into four serving cups, add a generous layer of whipped cream, and drop a couple ameretti on top.