Rhubarb Fool
This lofty, chilled dessert is a summer favorite. A simple sweetened rhubarb compote is folded into freshly whipped cream, drizzled with rhubarb syrup and chilled. It's a rich summery dessert.
Servings 6
Calories 321kcal
Ingredients
- 1 pound Rhubarb rinsed, ends trimmed, leaves removed and cut into ½-inch thick slices
- ¼ cup Granulated Sugar
- 2 cups Heavy Whipping Cream
Instructions
- Combine the rhubarb and sugar in a medium sauce pan with lid over medium-high heat. Allow to come to a simmer and cook for 5 minutes stirring a few times. Stir and reduce heat to low, replace the lid and allow to cook an additional 3 minutes until the rhubarb is soft and breaking down. NOTE: the more it is stirred the more it will breakdown into smaller pieces.
- Place a sieve over a small bowl and allow the juice from the rhubarb to drain into the bowl. Reserve the juice. Allow both to cool. NOTE: may be refrigerated to speed cooling or until later dessert preparation.
- Whip the heavy whipping cream until it makes soft peaks. Fold in the rhubarb compote (NOT the separated juice) until they are combined. Spoon into serving glasses and drizzle with some of the juice. Chill for at least 1 hour before serving. NOTE: the juice may be drizzled on just before serving instead OR in addition.
Video
Nutrition
Calories: 321kcal | Carbohydrates: 13g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 33mg | Potassium: 277mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1245IU | Vitamin C: 6.5mg | Calcium: 117mg | Iron: 0.2mg