You’re the biggest blame fool… in the Jungle of Nool! A Seussical-inspired rhubarb fool recipe!
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Biggest Blame Fool is from Seussical, a musical by Lynn Ahrens and Stephen Flaherty based on the books of Dr. Seuss. It opened on Broadway in 2000 and the West End in 2002, and there is also a one act version for young actors called Seussical the Musical, Jr. The song is led by ‘Sour Kangaroo’ in the show, who acts as the leader of the animals in the Jungle of Nool. She is loud, boisterous and sassy! As the number progresses, the Wickersham Brothers, who are three trouble-making monkeys, join in with the song, and eventually more and more of the jungle joins in until this becomes a large ensemble number with lots of dancing. They are ridiculing Horton the elephant for talking to a speck of dust. Horton has discovered this spec of dust has the smallest planet in the universe on it, where The Whos live! The show is a wonderful celebration of Dr. Seuss, and has many fun numbers that make the show great for families.
All that being said, my favorite kind of FOOL (in the sense of a traditional English dessert made from stewed fruit and cream) is made with rhubarb, and this simple three-ingredient recipe is incredibly easy to make.
Trim the rhubarb stalks and cut them into one inch lengths. Place them in a saucepan with sugar and water. Cover, and cook over a low heat until the rhubarb is tender and falling apart. Set aside to cool. Separate out about a quarter cup of the fruit and save it for garnishing.
Whisk heavy cream into soft peaks (have you seen our tips for whipping cream?), then add more sugar. Whisk until stiff peaks have formed.
Carefully fold in the stewed rhubarb. Test for sweetness – you might like to add extra sugar, or perhaps a dash of vanilla extract or even a liqueur like Cointreau. Add a few drops of red food dye if you prefer your dessert to be a little bit pinker (do you remember our pink Beauty School Drop Scones?!?) and stir to fully combine.
Spoon the mixture into six serving glasses or bowls, then cover and leave in the fridge until required.
When ready to serve, spoon a little of the reserved fruit on top of the fool.