Rhubarb Fool

Rhubarb Fool

Rachel

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

Ingredients

2 h 25 m servings 346 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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

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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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.

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

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 ...

Judging from Corey's reaction alone (he ate three servings), this dessert is a hit. A good old-fashioned combination of that fleeting jewel of a fruit and sweetened whipped cream. I cooked the r...

Other stories that may interest you