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
RHUBARB FOOL
Provided by Cory Schreiber
Categories Fruit Dessert Cocktail Party Easter Picnic Vegetarian Kid-Friendly Mother's Day Spring Anniversary Birthday Family Reunion Shower Chill Rhubarb Engagement Party Party Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
- Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
- Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
- If you would like to garnish the dessert with candied rhubarb strips, make them first: Preheat the oven to 200°F. Line a baking sheet with a Silpat mat or lightly greased parchment paper.
- Cut the rhubarb into 6-inch lengths, then cut each piece into strips 1/4 inch to 1/8 inch thick with a good peeler, a mandoline, or a well-positioned knife. Combine the sugar and water in a saucepan over high heat and bring to a boil. Cook and stir until the sugar is dissolved, then remove from the heat. Dip the rhubarb ribbons into the syrup, then place them on the prepared baking sheet, laying them out flat and ensuring that they do not touch each other.
- Bake for about 45 minutes, until dry. While they are still warm, twist the strips into shapes, wrapping them around your finger or the handle of a clean wooden spoon. Use immediately, or store in an airtight container for up to 3 days.
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.
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.
TANGY RHUBARB FOOL
Found this in Taste of Home magazine and with rhubarb soon to be in season wanted to save it here. Hope to try it soon as sounds light and refreshing and not to difficult to make. Preparation time does not include refrigeration time. Rhubarb season and I finally got around to making this. If you like the tang of rhubarb you'll love this - I think it might be even better with strawberries added and might give that a try.
Provided by Bonnie G 2
Categories Dessert
Time 35m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Line strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer, cover yogurt with edges of cheesecloth.
- Refrigerate for 8 hours or overnight.
- In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender.
- Transfer to a bowl; cover and refrigerate until chilled.
- In a large mixing bowl, beat cream until it begins to thicken.
- Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)
- Gradually fold cream mixture into yogurt.
- Fold into rhubarb mixture. Spoon into dessert dishes.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 415.6, Fat 24.1, SaturatedFat 15.1, Cholesterol 90.7, Sodium 142.3, Carbohydrate 43.8, Fiber 1.3, Sugar 40, Protein 8.4
RHUBARB & STRAWBERRY MERINGUE POTS
A tasty, light and fluffy low-fat treat
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat the oven to 180C/ Gas 4/fan oven 160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
- Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175ml/6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
- While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.
Nutrition Facts : Calories 160 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium
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
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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.
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- In a large saucepan, combine the rhubarb, sugar and water and bring to a boil. Cover and cook over moderate heat, stirring occasionally, until the rhubarb breaks down, about 10 minutes. Uncover and cook, stirring frequently, until the liquid has evaporated and the rhubarb is thick and jammy, about 10 minutes longer. Transfer the rhubarb to a bowl and refrigerate until chilled. Stir in the rose syrup and lemon juice.
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