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.
FRESH STRAWBERRY-RHUBARB FOOL
What's foolish about our smart, creamy take on the classic strawberry-rhubarb dessert? Only the name.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes 8 servings, 3/4 cup each.
Number Of Ingredients 7
Steps:
- Reserve 4 berries for garnish; chop remaining berries. Place 1 cup chopped berries in medium saucepan; stir in rhubarb, sugar and water. Bring to boil in covered saucepan on high heat; cook on medium-low heat 5 min. or until berries are softened, stirring occasionally.
- Pour into bowl; cool to room temperature. Refrigerate 2 hours or until chilled.
- Beat pudding mix and milk in large bowl with whisk 2 min. Add berry mixture; stir 1 min. Stir in COOL WHIP.
- Spoon remaining chopped berries into dessert glasses; top with rhubarb mixture. Slice reserved whole berries; place on desserts.
Nutrition Facts : Calories 160, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.5639 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CLASSIC RHUBARB FOOL WITH FARM-FRESH CREAM
In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 3
Steps:
- Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes. Let cool slightly.
- Transfer rhubarb mixture to a food processor, and puree until smooth. Transfer to a small bowl. Refrigerate rhubarb puree until cool, about 30 minutes.
- Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.
STRAWBERRY-RHUBARB GREEK YOGURT FOOL
Steps:
- Combine the rhubarb, strawberries, sugar and orange peel in a medium saucepan over medium heat. Bring to a simmer and cook until soft, stirring frequently, about 10 minutes. Transfer to a bowl and let cool completely. Remove the orange peel before serving. (The strawberry-rhubarb mixture can be made 2 days ahead and stored, covered, in the refrigerator.)
- Whisk together the yogurt, orange zest and vanilla in a bowl. Swirl the rhubarb mixture through the yogurt; do not fold it in completely. Divide among dessert bowls or glasses. Drizzle some honey over each fool and top with pistachios.
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Reviews 1Category Dessert, SnackServings 8Total Time 20 mins
- Combine drained rhubarb, orange juice, sugar and salt in a small saucepan. Bring to a boil, reduce heat and cover. Simmer for 4-6 minutes or until rhubarb is tender.
- Remove from heat until rhubarb is cooled. Put the stewed rhubarb into a food processor and pulverized until smooth. Refrigerate until completely chilled.
STRAWBERRY RHUBARB FOOL RECIPE | LAND O’LAKES
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- Place rhubarb, 1/2 cup sugar and water in saucepan. Cook over medium-high heat, stirring occasionally, 20-25 minutes until rhubarb is very soft.
- Place rhubarb mixture and strawberries into 5-cup blender container or food processor bowl fitted with metal blade. Cover; pulse until blended but not entirely pureed. Pour mixture into bowl. Cover; refrigerate 2 hours or until chilled.
- Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding sugar, until stiff peaks form.
- Divide strawberry-rhubarb mixture into 6 dessert dishes. Dollop each serving with about 1/3 cup cream mixture just before serving; swirl gently with knife for marbled effect. Garnish with strawberry halves, if desired.
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