CLASSIC RHUBARB FOOL WITH FARM-FRESH CREAM

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Classic Rhubarb Fool with Farm-Fresh Cream image

How to make Classic Rhubarb Fool with Farm-Fresh Cream

Provided by @MakeItYours

Number Of Ingredients 3

1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into 1/2-inch pieces (about 4 cups)
1 cup sugar
3 cups heavy cream

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.

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