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
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 FOOL
Provided by Katie Lee Biegel
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
- Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.
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.
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 & 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
STRAWBERRY-RHUBARB DESSERT
Give pie the heave-ho and try this rhubarb dessert. The delightful duo of strawberry and rhubarb is a great combination in this Strawberry-Rhubarb Dessert.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 7 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Toss rhubarb with sugar in large saucepan; stir in water.
- Bring to boil on medium heat, stirring constantly; cook 2 min. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Pour into 7 dessert cups.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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.
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From landolakes.com
Servings 6Calories 250 per serving
- 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.
STRAWBERRY RHUBARB FOOL CHEESECAKE - ZOëBAKES
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4.2/5 (5)Estimated Reading Time 8 minsCategory Dessert
- To make the cheesecake crust: Mix together the flour, sugar, salt, and butter, until it resembles coarse corn meal. Add enough water until it just holds together when squeezed together. Work the dough into a ball. Divide the dough into 3 or 4 equal pieces (depends on the size of your bowls) and form them into a disk. Wrap and refrigerate for at least 30 minutes. Can be made 2 days ahead.
- Allow chilled dough to sit at room temperature for about 15 minutes before rolling or it may crack. Use a small amount of flour to roll the dough to 1/16-inch-thick circle. Gently press into a lightly buttered metal bowl. Dock the dough with a fork and bake until dough looks dry and golden.
STRAWBERRY RHUBARB FOOL RECIPE - THESE OLD COOKBOOKS
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- 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 AND ROSE FOOL RECIPE - FOOD & WINE
From foodandwine.com
Servings 10Total Time 1 hr
- 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.
- In a medium bowl, beat the heavy cream until soft peaks form. Spoon half of the rhubarb into 10 wine or parfait glasses and top with half of the sliced strawberries and half of the whipped cream. Repeat with the remaining rhubarb, strawberries and cream. Garnish with the rose petals and serve.
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4.5/5 (26)
- To make strawberry coulis: Blend fresh strawberries and sugar until smooth. The amount of sugar you use will depend on the sweetness of the fruit.
- To make the lemon curd: Whisk together the lemon juice, sugar, yolks, and salt. Add the butter and set over a double boiler.
- Use a rubber spatula to stir the lemon curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat. Strain into a bowl, cover with plastic wrap and chill over an ice bath or in the freezer for 20 minutes and then refrigerate until thoroughly chilled. Can be made a few days ahead and kept refrigerated.
- To make the fresh strawberry garnish: Toss the cut strawberries with the brown sugar, mint and lime zest. Let sit about 30 minutes. Spoon on top of fool just before serving.
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- Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
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Reviews 2Estimated Reading Time 2 minsCategory Dessert
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5/5 (2)Total Time 20 minsCategory DessertCalories 176 per serving
- Combine the rhubarb with 4 tablespoons honey in a medium saucepan and cook over medium heat until tender, about 10 minutes. Remove the pan from the heat, stir in the strawberries and let cool. Transfer to a bowl and refrigerate until cold, about 1 hour.
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- In a small sauce pan, stir together the rhubarb, strawberries, sugar, orange peel, and water. Cook at a simmer for 10 minutes, stirring occasionally, until rhubarb is softened. Allow to cool then refrigerate for at least two hours.
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