There are lots of historical explanations for the origins of April Fool’s Day, but here’s the one I like: In late 16th-century France, King Charles IX ordered a switch of the calendar system from Julian to Gregorian. As a result, New Year’s Day was moved from March 25-April 1 to Jan. 1. Apparently, there were folks unwilling to go with the calendar flow and were in turn deemed fools. In French, a person fooled upon is a poisson d’avril (April fish); I’ve never been to France on April 1, but would love to hear from anyone who knows of a April Fool’s kid’s game which involves chasing each other around in the yard and taping paper fish on each other’s backs.

To salute the prankster in all of us (what’s life without levity after all?), I offer an April first-appropriate dessert in name only -- (I like to leave trickery out of the kitchen) – and yes, that means there really is a dessert called a Fool. Dating to Elizabethan times, a fool (derived from the French word “fouler,” which means to mash) is a mix of pureed or mashed fruit, layered with whipped cream. You’ve probably had one served to you as a kid in a parfait glass and didn’t even know it.

Fools sing with many types of fruit, but really hit the high notes when incorporated with slightly acidic fruit, such as kiwi, passion fruit, berries and mango. The rhubarb-strawberry combination featured below is indeed a dynamic and dreamy duo, but even better, a salute to spring produce.

Tuesday night may not be dessert night in your house, but rest assured this extra course will take no more 30 minutes of your time. Here’s to celebrating the fool in all of us!

Rhubarb-Strawberry Fool
Adapted from the June 2005 issue of Food & Wine magazine

Ingredients
1 ¼ pounds (about 4 medium stalks) rhubarb, trimmed of leaves, chopped crosswise into ½-inch pieces
1/2 cup sugar
1/8 cup water
1/8 cup rose syrup (optional; see Note)
1/4 teaspoon fresh lemon juice
1 ½ cups heavy cream
¼ cup confectioner’s sugar
½ pound strawberries, thinly sliced (About 1 1/4 cups)

Method

1. In a large saucepan, combine the rhubarb, sugar and water and bring to a boil. Cover and cook over moderate heat, stirring occasionally, until the rhubarb breaks down, about 10 minutes. Uncover and cook, stirring frequently, until the liquid has evaporated and the rhubarb is thick and jammy, about 10 minutes longer.

2. Transfer rhubarb to a bowl and refrigerate until chilled. Stir in the rose syrup (if using) and lemon juice.

3. In a medium bowl, beat the heavy cream with confectioner’s sugar until soft peaks form.

4. Spoon half of the rhubarb into five wine or parfait glasses and top with half of the sliced strawberries and half of the whipped cream. Repeat with the remaining rhubarb, strawberries and cream.

5. Serve immediately. Recipe may be doubled.

Notes: The stewed rhubarb can be made ahead and refrigerated overnight. Rose syrup is a sweetened aromatic syrup often found in Middle East groceries.

Photo credit: Kim O'Donnel