Rhubarb Fool Recipe - Allrecipes.com
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Rhubarb Fool

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    2 hrs 25 mins

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.
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Footnotes

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

Jun 01, 2009

Add a little corn starch to mixture right before it is finished then it will set up nicer. Try a pineapple/papaya juice instead of orange juice. A really good recipe for rhubarb.

 
Apr 17, 2008

Easy and tasty, but doesn't really set up on its own--it could just as easily be rhubarb topped with whipped cream.

 

3 Ratings

Sep 01, 2012

I made this for an end-of-summer barbeque as the rhubarb was getting a little "long in the tooth". I thought the flavour of the rhubarb was spot-on. I might've over mixed the mixture a little but it still had a moderately chunky texture. I layered it with whipped cream in champagne glasses, finishing with a huge dollop of whipped cream. I would've liked it a little more if I had made a "crumble" base and put that as the first layer in the glass, just to give it a little different texture and taste. All in all I would make this again!

 

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Nutrition

  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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