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Rhubarb Fool

"Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite! "

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 101 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
2 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 1/4 pounds rhubarb
  • 1/3 cup orange juice
  • 1 cup white sugar
  • 1 pinch salt
  • 2 cups cold heavy whipping cream
  • 2 tablespoons white sugar

Directions

  1. 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.
  2. 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.
  3. Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
  4. 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.

Footnotes

FOOTNOTE

  • To serve in a bowl, double the recipe and serve in a 12 cup glass bowl.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 346 | Total Fat: 22.3g | Cholesterol: 82mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2008 by TIZME 
Easy and tasty, but doesn't really set up on its own--it could just as easily be rhubarb... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by gemstoneprincess 
Add a little corn starch to mixture right before it is finished then it will set up nicer. Try... MORE

 
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