TANGY RHUBARB FOOL
I came up with this recipe because I love mousse, and because it's an easy way to enjoy rhubarb in a dessert that's light and refreshing.-Alan Mortensen, Dwight, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Line a strainer with 4 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 bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth 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 416 calories, Fat 24g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 141mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.
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
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 FOOL
Make and share this Rhubarb Fool recipe from Food.com.
Provided by sylvians
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Stew rhubarb and sugar and water until soft.
- Stir in Jello.
- Chill.
- Chill evaporated milk in tin.
- Then whip until.
- double in bulk.
- Fold into Jello mixture.
- Chill and serve.
Nutrition Facts : Calories 154.3, Fat 0.5, SaturatedFat 0.1, Sodium 53.4, Carbohydrate 39.3, Fiber 4.1, Sugar 27.5, Protein 2.8
RHUBARB FOOL WITH CONFIT RHUBARB & PISTACHIOS
Celebrate the sharp, tangy flavours of rhubarb with Rosie Birkett's rhubarb fool. The light mousse is topped with a delicious rhubarb confit and pistachios
Provided by Rosie Birkett
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a roasting tin and arrange the rhubarb in a single layer. Scatter over the sugar, cardamom, blood orange zest and juice, and the lemon juice. Cover and roast for 20 mins. Remove from the oven, uncover and leave to cool in its syrup.
- Scoop out and discard the cardamom pods, then use a slotted spoon to transfer half the rhubarb into the bowl of a food processor. Add a couple of spoonfuls of the syrup and blitz to a purée.
- Combine the purée with the condensed milk and a pinch of salt. Stir in the ginger. Whip the cream to medium peaks in a bowl, then carefully fold in the rhubarb mix.
- Spoon the mousse into glasses and chill for a few hrs or overnight until set. Top with the remaining rhubarb, along with its syrup and scatter over the pistachios.
Nutrition Facts : Calories 399 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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