Blackberry Rhubarb Fool Tart Recipes

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BLACKBERRY-RHUBARB FOOL



Blackberry-Rhubarb Fool image

Provided by Vegetarian Times Editors

Categories     Desserts

Yield 6

Number Of Ingredients 8

3 cups chopped fresh or frozen rhubarb (about 12 oz.)
1 1/2 cups frozen blackberries, divided
1/3 cup sugar
1 Tbs. orange juice
1/4 tsp. ground cinnamon
2 6-oz. containers low-fat vanilla yogurt (1 1/4 cups)
1/3 cup whipping cream
1 Tbs. crushed vanilla wafers

Steps:

  • Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky purée, stirring often. Cool completely. Meanwhile, line sieve or colander with cheesecloth or coffee filters, and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1 1/2 hours, or overnight. Chill mixing bowl and beaters in freezer 1 hour, or overnight. (This will make it easier to whip cream.) Put remaining 1/2 cup blackberries in refrigerator. Fold yogurt into rhubarb mixture with spatula. Whip cream in chilled bowl with electric mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls. Spoon into dessert dishes, and garnish with wafer crumbs and thawed blackberries.

Nutrition Facts : Calories 157 calories

BLACKBERRY FOOL



Blackberry Fool image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 pints blackberries (hold 6 blackberries back for topping)
1/4 cup granulated sugar
3 tablespoons blackberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers
6 sprigs fresh mint, to decorate

Steps:

  • Add the blackberries to a bowl, sprinkle over the granulated sugar and blackberry liqueur and let steep 10 minutes.
  • Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the blackberries with a fork, and then fold them into the cream.
  • Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole blackberry!

RHUBARB FOOL



Rhubarb Fool image

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.

RASPBERRY RHUBARB TART



Raspberry Rhubarb Tart image

Make and share this Raspberry Rhubarb Tart recipe from Food.com.

Provided by Charlotte J

Categories     Tarts

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 8

1 prepared pie crust
2 tablespoons flour
1/3 cup sugar
1 tablespoon grated orange zest
2 cups rhubarb, chopped
3 cups raspberries
red currant jelly
powdered sugar

Steps:

  • Press the pie crust into a tart pan.
  • In a bowl, toss the remaining ingredients together.
  • The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
  • Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
  • Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.

TANGY RHUBARB FOOL



Tangy Rhubarb Fool image

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

4 cups (32 ounces) plain yogurt
3 cups chopped fresh or frozen rhubarb
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon white balsamic vinegar
Dash salt
1 cup heavy whipping cream
1/8 teaspoon vanilla extract

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.

BLUEBERRY RHUBARB COUNTRY TART



Blueberry Rhubarb Country Tart image

When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. -Jeanne Ambrose, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
3/4 cup sugar
1/4 cup all-purpose flour
4 cups chopped fresh or frozen rhubarb, thawed
1 cup fresh or frozen blueberries, thawed
2 tablespoons 2% milk
1 tablespoon coarse sugar

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded crust with milk; sprinkle with coarse sugar. Bake 40-45 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 290 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 159mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

BLACKBERRY RHUBARB CRISP



Blackberry Rhubarb Crisp image

A great summer dessert which should satisfy the sweet fans and the tart fans. This came from Market Street in Colleyville, TX.

Provided by knitaholic

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon dry tapioca
1 lemon, juice and zest of, grated
1 cup sugar
2 cups fresh blackberries
4 cups fresh rhubarb, sliced into 1-inch pieces
1 cup sugar
1/4 cup flour
3/4 cup qc oatmeal
lemon zest

Steps:

  • Preheat oven to 375.
  • Lightly butter a 9x13 baking dish.
  • Combine tapioca, lemon juice, and sugar. Stir until well blended.
  • Add berries and rhubarb. Stir gently to blend well; try not to break up the berries.
  • Pour mixture into prepared baking dish.
  • Prepare topping and sprinkle crumbs on top of the fruit in baking dish.
  • Bake for 35 minutes, or until top is crispy and lightly browned.
  • For topping: In a small bowl, combine 1 cup sugar, 1/4 cup flour, 3/4 cup QC oatmeal, and lemon zest. Using fingers, rub 1/2 cup softened butter into flour mixture to form large crumbs.
  • Note: You can substitute another berry, or make with rhubarb only. Adjust measurements accordingly. For extra crunch, add walnuts or pecans.

BLACKBERRY FOOL



Blackberry Fool image

I strongly recommend using fresh blackberries in this recipe for best flavor. Raspberries, strawberries or a combination of all three may be used, but they should all be fresh.

Provided by JOSIE

Categories     Desserts     Specialty Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 7

4 cups heavy cream
1 cup confectioners' sugar, divided
½ cup sour cream, at room temperature
⅛ teaspoon almond extract
2 pints fresh blackberries
8 strips of lemon zest, for garnish
8 sprigs fresh mint

Steps:

  • Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.
  • In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes.
  • In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 26.9 g, Cholesterol 169.4 mg, Fat 47.4 g, Fiber 3.8 g, Protein 4 g, SaturatedFat 29.3 g, Sodium 53.9 mg, Sugar 18.9 g

RHUBARB AND BLACKBERRY SNACK CAKE



Rhubarb and Blackberry Snack Cake image

This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. Draining the rhubarb will keep the cake from becoming soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 13 3/4-by-4 1/4-inch cake

Number Of Ingredients 9

4 tablespoons unsalted butter, softened, plus more for pan
1/2 cup all-purpose flour, plus more for pan
5 ounces rhubarb, cut into 1/4-inch-thick slices (scant 1 1/2 cups)
1 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
Pinch of coarse salt
2 large eggs
1 vanilla bean
1 large handful blackberries (about 1/3 cup)

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside. Combine the rhubarb and 1/3 cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.
  • Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, beating well after each addition. Slice vanilla bean in half lengthwise. Scrape seeds from pod, and add seeds to the mixture. Beat to combine. Add reserved flour mixture, and beat to combine. Using a rubber spatula, spoon batter into the prepared pan, and spread flat.
  • Strain rhubarb, discarding juice; add blackberries, and toss to combine. Spoon fruit on top of the batter in the pan, sprinkle with remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing tart pan.

BERRY RHUBARB PIE



Berry Rhubarb Pie image

This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.

Provided by Susan Gills

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 14

1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
¾ cup white sugar
¼ cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 ½ tablespoons half-and-half cream
2 tablespoons white sugar

Steps:

  • To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
  • To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
  • Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 53.8 g, Cholesterol 12.5 mg, Fat 22.3 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 324.8 mg, Sugar 23.9 g

CREAMY RHUBARB TARTS



Creamy rhubarb tarts image

Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 4

Number Of Ingredients 6

375g all-butter puff pastry
1 egg , beaten
1 tbsp demerara sugar
1 tbsp crème fraîche
2 sticks rhubarb , thinly sliced on an angle
2 tbsp icing sugar

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.
  • Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.
  • In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.

Nutrition Facts : Calories 443 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium

RHUBARB FOOL



Rhubarb Fool image

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

1 1/2 pounds rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped)
1/2 cup honey
Zest and juice of 1 orange
2 tablespoons finely chopped candied ginger
1/2 vanilla bean, split
Pinch of fine sea salt
3/4 cup heavy cream
1 tablespoon granulated sugar
Candied Rhubarb Strips
1 stalk rhubarb
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup water

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.

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From cooksillustrated.com


BLACKBERRY RHUBARB FOOL TART – RECIPES NETWORK
2018-12-13 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 ...
From recipenet.org


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