RHUBARB FOOL
Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite!
Provided by Rachel
Categories Desserts Custards and Pudding Recipes
Time 2h25m
Yield 8
Number Of Ingredients 6
Steps:
- Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
- In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
- Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
- To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 36.7 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 13.8 g, Sodium 27.8 mg, Sugar 30.4 g
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Country Roads
[email protected]I can't wait to try this recipe!
Elli Roll
[email protected]This is the best rhubarb fool recipe I've ever tried.
Saadat Ali Abbasi
[email protected]Easy and delicious!
Linda Reid
[email protected]Will definitely make again.
Sangita Basnet
[email protected]Yum!
Calista Mingst
[email protected]This was a great recipe for rhubarb fool. I used frozen rhubarb, and it still turned out great.
HELP LINE 360
[email protected]I love rhubarb fool, and this recipe didn't disappoint. It was creamy and tart, with just the right amount of sweetness.
Haleigh Brown
[email protected]This rhubarb fool was easy to make and very delicious. I served it with fresh berries and whipped cream, and it was a hit!
Laiba Shahzad
[email protected]I've made rhubarb fool many times before, but this recipe is by far the best. The addition of lemon zest really brightens up the flavor.
Maya Ahsan
[email protected]This was my first time making rhubarb fool, and it turned out great! I used fresh rhubarb from my garden, and it really made a difference in the flavor.
Tanvir The Legend
[email protected]My family loved this rhubarb fool! It was the perfect balance of tart and sweet, and the texture was light and fluffy.