Name: Tangy Rhubarb Fool
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tangy Rhubarb Fool

1. 4 cups (32 ounces) plain yogurt -

2. 3 cups chopped fresh or frozen rhubarb -

3. 3/4 cup sugar, divided -

4. 2 tablespoons water -

5. 1 teaspoon white balsamic vinegar -

6. Dash salt -

7. 1 cup heavy whipping cream -

8. 1/8 teaspoon vanilla extract -

How to cook deliciously - Tangy Rhubarb Fool

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving.