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.
SPEEDY RHUBARB FOOL
This is such an easy rhubarb fool to make. It only takes 5 minutes to get the fruit stewed and your puff pastry done, and a couple more to put the whole thing together.
Provided by Jamie Oliver
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to a boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency.
- While the compote is stewing, we'll make some lovely crisp wafers. Sieve the icing sugar and cinnamon onto a clean work surface. Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the icing sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes.
- Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. Leave to cool on a rack.
- Mix the yogurt, orange zest and honey together.
- To serve, dollop a spoonful of yogurt into each serving glass, followed by a spoonful of rhubarb compote. Continue layering the yogurt and compote until the glass is full, then stick a puff pastry triangle in the top. Alternatively, layer up the yogurt, rhubarb and pastry triangles on individual plates. Now tuck in!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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
RHUBARB FOOL
Categories Fruit Dessert Valentine's Day Low Fat Quick & Easy Yogurt Low Sodium Spring Summer Chill Rhubarb Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings: can be doubled
Number Of Ingredients 5
Steps:
- Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.
- Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.
RHUBARB AND ORANGE FOOL
Make and share this Rhubarb and Orange Fool recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the orange juice and rind, the rhubarb, red currant jell and sugar in a saucepan. Cover and simmer gently for about 8 minutes, stirring occasionally, until the rhubarb is just tender, but not mushy.
- Remove the pan from the heat , transfer the rhubarb to a bowl and let cool completely.
- Drain the cooled rhubarb to remove some of the liquid. Reserve a few pieces of the rhubarb and a little orange rind for garnish. Puree the remaining rhubarb in a food processor or blender, or press through a sieve.
- Stir th custard into the puree then fold in the whipped cream. Spoon the fool into individual bowls, cover and chill. Just before serving, top with the reserved fruit and rind. Serve with cookies.
Nutrition Facts : Calories 239, Fat 15.2, SaturatedFat 9.3, Cholesterol 54.4, Sodium 25.8, Carbohydrate 25.4, Fiber 4.2, Sugar 15.3, Protein 2.9
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