Strawberry Rhubarb Fool Recipes

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RHUBARB FOOL WITH STRAWBERRIES



Rhubarb Fool with Strawberries image

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

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/3 cup sugar
1/4 cup orange juice
Dash salt
1 cup heavy whipping cream
2 cups fresh strawberries, halved

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



Rhubarb Fool image

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

2 ¼ pounds rhubarb
⅓ cup orange juice
1 cup white sugar
1 pinch salt
2 cups cold heavy whipping cream
2 tablespoons white sugar

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

FRESH STRAWBERRY-RHUBARB FOOL



Fresh Strawberry-Rhubarb Fool image

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

4 cups fresh strawberries, divided
2-1/2 cups chopped rhubarb
1/2 cup sugar
2 Tbsp. water
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping

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

STRAWBERRY-RHUBARB GREEK YOGURT FOOL



Strawberry-Rhubarb Greek Yogurt Fool image

Provided by Bobby Flay

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 stalks rhubarb, cut into 1-inch pieces
1 cup sliced strawberries
1/2 cup sugar
One 3-inch strip orange peel, plus 1 teaspoon grated zest
2 cups nonfat or 2-percent Greek yogurt
1 teaspoon vanilla extract
2 tablespoons honey
1/2 cup chopped pistachios

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.

SPEEDY RHUBARB FOOL



Speedy Rhubarb Fool image

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

1 pound rhubarb, trimmed and chopped
1/3 cup sugar or vanilla sugar
1/2 orange, juiced
3 tablespoons icing sugar
1 teaspoon ground cinnamon
1 pound piece frozen puff pastry
2 cups plain yogurt
1 orange, zested
1 heaping tablespoon honey

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"

BERRY RHUBARB FOOL



Berry Rhubarb Fool image

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

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/3 cup sugar
1/4 cup orange juice
Dash salt
1 cup heavy whipping cream
2 cups fresh strawberries, halved

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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