RHUBARB FOOL WITH STRAWBERRIES
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.
Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
RHUBARB FOOL
This lofty, chilled dessert is a summer favorite. A simple sweetened rhubarb compote is folded into freshly whipped cream, drizzled with rhubarb syrup and chilled. It's a rich summery dessert.
Provided by Toni Dash
Categories Dessert
Time 1h20m
Number Of Ingredients 3
Steps:
- Combine the rhubarb and sugar in a medium sauce pan with lid over medium-high heat. Allow to come to a simmer and cook for 5 minutes stirring a few times. Stir and reduce heat to low, replace the lid and allow to cook an additional 3 minutes until the rhubarb is soft and breaking down. NOTE: the more it is stirred the more it will breakdown into smaller pieces.
- Place a sieve over a small bowl and allow the juice from the rhubarb to drain into the bowl. Reserve the juice. Allow both to cool. NOTE: may be refrigerated to speed cooling or until later dessert preparation.
- Whip the heavy whipping cream until it makes soft peaks. Fold in the rhubarb compote (NOT the separated juice) until they are combined. Spoon into serving glasses and drizzle with some of the juice. Chill for at least 1 hour before serving. NOTE: the juice may be drizzled on just before serving instead OR in addition.
Nutrition Facts : Calories 321 kcal, Carbohydrate 13 g, Protein 2 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 108 mg, Sodium 33 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
BERRY RHUBARB FOOL
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb-so I guess it's well named! -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a small bowl, whip cream until soft peaks form. In parfait glasses, alternately layer whipped cream, berries and rhubarb mixture.
Nutrition Facts : Calories 212 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein.
RHUBARB FOOL
Provided by Kemp Minifie
Categories Milk/Cream Mixer Dessert Quick & Easy Spring Chill Rhubarb Party Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
- Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
- Beat cream in a deep bowl with an electric mixer until it holds soft peaks-for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff-and fold it into the rhubarb. Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
- Divide the fool among 6 goblets.
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
SPEEDY RHUBARB FOOL
This is such an easy rhubarb fool to make. It only takes 5 minutes to get the fruit stewed and your puff pastry done, and a couple more to put the whole thing together.
Provided by Jamie Oliver
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to a boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency.
- While the compote is stewing, we'll make some lovely crisp wafers. Sieve the icing sugar and cinnamon onto a clean work surface. Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the icing sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes.
- Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. Leave to cool on a rack.
- Mix the yogurt, orange zest and honey together.
- To serve, dollop a spoonful of yogurt into each serving glass, followed by a spoonful of rhubarb compote. Continue layering the yogurt and compote until the glass is full, then stick a puff pastry triangle in the top. Alternatively, layer up the yogurt, rhubarb and pastry triangles on individual plates. Now tuck in!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
BLACKBERRY RHUBARB FOOL TART
Steps:
- For the tart crust: In a large bowl combine the flour and salt. Cut the chilled butter into 1-inh pieces. Using a pastry cutter or a fork, cut the butter into the flour. Cut together until the mixture resembles coarse crumbs. Add the ice water 1 tablespoon at a time, and mix very gently, just until the mixture can be formed into a ball. Do not overwork the dough. Press the ball into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees. Roll the dough out to 1/8 inch thick and place into a tart pan. Trim the edges. Cover the crust loosely with parchment paper and weight with pie weights or dried beans. Blind bake the pie crust for 15 to 20 minutes, or until golden brown. Let cool completely.
- For the Fool: In a saucepan, combine the rhubarb, sugar and lemon juice. Cook over medium heat until the rhubarb is very soft, about 15 minutes. Remove the mixture from the heat. Puree the mixture in a food processor. Refrigerate until cold. Fold the puree into the whipped cream. Refrigerate for several hours. 1 hour before serving, spoon the fool into the prepared tart crust. Place the blackberries on top of the tart.
RHUBARB FOOL
Rhubarb Fool
Provided by tellsmith
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop Rhubarb and put in a pan with 5 tbsp golden sugar and cook until soft. Put aside and allow to cool. Drain some of the juice and keep for serving.
- Whisk the cream until soft peaks can be formed then fold in the Yoghurt and Rhubarb.
- Divide the mix into serving dishes then chill in the fridge.
- When ready to serve garnish with mint leaves and the remaiining juice.
More about "berry rhubarb fool food"
RHUBARB FOOL RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory DessertsServings 4
AUNT ROSA'S VERY BEST RHUBARB FOOL - CHRISTINA'S CUCINA
From christinascucina.com
RHUBARB FOOL RECIPE | GOOD FOOD
From goodfood.com.au
RHUBARB FRUIT FOOL TESTED RECIPE - JOYOFBAKING.COM
From joyofbaking.com
RHUBARB YOGHURT FOOL | RECIPES | DELIA ONLINE
From deliaonline.com
RHUBARB RASPBERRY FOOL | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
RHUBARB FOOL RECIPE | BON APPéTIT
From bonappetit.com
BERRY RHUBARB FOOL RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 6Total Time 30 minsCategory DessertsCalories 212 per serving
"BERRY RHUBARB FOOL" - RECIPES ON SPOONACULAR
From spoonacular.com
EASY RASPBERRY RHUBARB FOOL RECIPE - FLAVOUR AND SAVOUR
From flavourandsavour.com
BERRY RHUBARB FOOL | RECIPE | RHUBARB DESSERTS RECIPES, RHUBARB ...
From pinterest.com
BERRY RHUBARB FOOL - VISUALIZATION WOMAN
From vizw.org
LIGHT-AND-FAST RASPBERRY FOOL RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
STRAWBERRY RHUBARB FOOL RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CHERRY-RHUBARB FOOL RECIPE - BACK TO THE CUTTING BOARD
From backtothecuttingboard.com
RHUBARB RASPBERRY FOOL - CELEBRATING SWEETS
From celebratingsweets.com
STRAWBERRY-RHUBARB FOOL RECIPE - PINCH MY SALT
From pinchmysalt.com
BERRY RHUBARB FOOL RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
MIXED BERRY AND RHUBARB FOOL WITH VANILLA BEAN CREAM
From epicurean-group.com
HOW TO MAKE PERFECT RHUBARB FOOL | BRITISH FOOD AND DRINK …
From theguardian.com
BERRY RHUBARB FOOL RECIPE | TASTE OF HOME
BERRY RHUBARB FOOL - DVO
From dvo.com
RHUBARB FOOL | RECIPE | CUISINE FIEND
From cuisinefiend.com
BERRY AND RHUBARB FOOL | ALLYSON GOFTON
From allysongofton.co.nz
NIGEL SLATER'S CLASSIC RHUBARB FOOL | FOOD | THE GUARDIAN
From theguardian.com
RHUBARB FOOL | RECIPE | NATALIE PENNY
From nataliepenny.com
RASPBERRY FOOL MARY BERRY – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
RHUBARB FOOL RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
STRAWBERRY-RHUBARB FOOL - THE WASHINGTON POST
From washingtonpost.com
RASPBERRY FOOL - THE PIONEER WOMAN
From thepioneerwoman.com
RHUBARB FOOL VEGETARIAN RECIPE
From easyveggieideas.com
NIGELLA LAWSON'S RHUBARB FOOL - EASY TO SWALLOW - RECIPES FOR …
From easytoswallow.co.uk
RHUBARB AND CUSTARD FOOL - THE HAPPY FOODIE
From thehappyfoodie.co.uk
RHUBARB FOOL - CAROLINE'S COOKING
From carolinescooking.com
ROASTED RHUBARB FOOL - HEALTHY FOOD GUIDE
From healthyfood.com
FRUIT FOOL RECIPES - BBC FOOD
From bbc.co.uk
RHUBARB FOOL – EAT LIKE A GIRL
From eatlikeagirl.com
GINGERY BLUEBERRY AND RHUBARB FOOL RECIPE
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love