Rhubarb Fool

By Heeseung Kim | April 1, 2014

(Photo by Louise Vansleve
(Photo by Louise Vansleve

(Photo by Louise Vansleve)

What’s better to do on April Fools’ Day than to eat a fool? The fool is a traditional British dessert that’s an oldie (dating to the 15th or 16th century) but very goodie, combining fruit and whipped cream. The earliest known versions were made with gooseberries (Fun fact! Cultivation of gooseberries were banned in the U.S. in the 1930s.), but this version features another spring produce star: rhubarb. The rhubarb is punched up with ginger and lemongrass, and and is folded into a simple whipped cream. It’s a perfect match — the tartness of the rhubarb cuts through the velvety richness of the whipped cream, which means you’ll want to eat as many fools as you can lay your hands on.


Rhubarb and Chipotle Goat Cheese Pizza Recipe

By Joanne Bruno | April 23, 2012

Rhubarb and Chipotle Goat Cheese Pizza
This Rhubarb Goat Cheese and Chipotle Pizza from MarcusSamuelsson.com is a great way to try out a savory rendition of this popular springtime ingredient.

Rhubarb and Chipotle Goat Cheese Pizza

The truth of the matter is that rhubarb is a vegetable in fruit’s clothing, and our intention is to take a stand against its duplicitous nature. No longer will the wool be pulled over our strawberry-rhubarb-dream-filled eyes.

Here we dress it up with ginger and spice, smear it over a pizza crust, and top it with cheese.  If you can’t depend on a lattice crust-filled future, at least you can have your pie and eat it too.  And in a topsy-turvy world where up is down and down is up and fruits are actually vegetables…sometimes, that’s all we can ask for.


Strawberry-Rhubarb Bellini Recipe

By Emma Haberman | April 13, 2012

Photo:  Emma Haberman

Photo: Emma Haberman

For many brunch eaters nationwide, myself included, Easter Sunday marked the first of many hours-long outdoor brunches that will define their spring weekends. In New York City, where personal outdoor space is scarce, springtime revelers squeeze onto rooftops, balconies and courtyards and bask in the warm rays of sunshine, bacon, and breakfast cocktails. Spring is a great time to branch out from the usual Bloody Mary’s and Mimosas and serve your guests something new.

Though rhubarb can grow year-round, it flourishes when warm weather returns, particularly in April or May. Rhubarb’s unique tart flavor is tasty on its own, but it’s especially delicious paired with sweet strawberries. This cocktail evokes the classic strawberry-rhubarb pie, but with a fizzy kick to start your weekend off right. Read More


Strawberry Rhubarb Sangria Recipe

By Matt Essert | August 11, 2011

Photo: Laura Padgett

A more grown-up juice punch, sangria has quickly become a favorite summer drink for a lot of diners. There are a lot of different variations on the classic drink, like this Super Summer recipe, or the delicious Rooster Punch, which are both unique takes on this popular Spanish cocktail.

This recipe calls for the classic combination of strawberry and rhubarb and puts it into a delicious and strong sangria. Read More


Rhubarb Compote Recipe

By Lindsay Hunt | May 26, 2011

Photographer: Lindsay Hunt
This rhubarb compote recipe recommended by Marcus Samuelsson paired with a dollop of peanut or almond butter makes for a delicious update on the childhood classic.

Photo: Lindsay Hunt

Although food trends like truffle oil and bahn mi have never been my thing, one could argue that the seasonal fervor around ingredients like ramps and asparagus qualify those foods as trends. If that is true, then consider me a food trend-lover. Not only Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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