Rhubarb Fool
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Rhubarb Fool

1. Rhubarb - 2 ¼ pounds
2. Orange juice - ⅓ cup
3. White sugar - 1 cup
4. Salt - 1 pinch
5. Cold heavy whipping cream - 2 cups
6. White sugar - 2 tablespoons

How to cook deliciously - Rhubarb Fool

1. Stage

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.

2. Stage

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.

3. Stage

Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.

4. Stage

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.