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 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.
RHUBARB FOOL
Provided by Kemp Minifie
Categories Milk/Cream Mixer Dessert Quick & Easy Spring Chill Rhubarb Party Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
- Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
- Beat cream in a deep bowl with an electric mixer until it holds soft peaks-for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff-and fold it into the rhubarb. Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
- Divide the fool among 6 goblets.
CLASSIC RHUBARB FOOL WITH FARM-FRESH CREAM
In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 3
Steps:
- Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes. Let cool slightly.
- Transfer rhubarb mixture to a food processor, and puree until smooth. Transfer to a small bowl. Refrigerate rhubarb puree until cool, about 30 minutes.
- Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.
RHUBARB FOOL
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.
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 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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