RHUBARB FOOL

Rhubarb Fool image

Provided by Christine Muhlke

Categories dessert

Time 45m

Yield Serves 6

Number Of Ingredients 4

Ingredients

1 pound trimmed rhubarb, cut into 1/2-inch slices
3/4 cup sugar
Half a vanilla bean
1 cup heavy cream

Steps:

Preheat the oven to 350 degrees. In a bowl, toss the rhubarb with 1/2 cup of sugar. Spread evenly on a nonstick baking sheet. Roast about 20 minutes. Transfer to a container, including any juices from the sheet. Let cool, and then cover and refrigerate.
To assemble, drain rhubarb in a strainer over a bowl, reserving juices; set aside. Split vanilla bean lengthwise and scrape the pulp into the remaining sugar. Mix well, and then add to cream. Beat until stiff. In a glass bowl or individual tall glasses, layer rhubarb and cream, starting with rhubarb and ending with cream. Drizzle rhubarb juice over the top. Serve immediately or chill for up to 4 hours.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 18 milligrams, Sugar 27 grams