Best Tangy Rhubarb Fool Recipes
TANGY RHUBARB FOOL
I came up with this recipe because I love mousse, and because it's an easy way to enjoy rhubarb in a dessert that's light and refreshing.-Alan Mortensen, Dwight, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- 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. , 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., 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. , Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 416 calories, Fat 24g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 141mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.
TANGY RHUBARB FOOL
Found this in Taste of Home magazine and with rhubarb soon to be in season wanted to save it here. Hope to try it soon as sounds light and refreshing and not to difficult to make. Preparation time does not include refrigeration time. Rhubarb season and I finally got around to making this. If you like the tang of rhubarb you'll love this - I think it might be even better with strawberries added and might give that a try.
Provided by Bonnie G 2
Categories Dessert
Time 35m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Line strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer, cover yogurt with edges of cheesecloth.
- Refrigerate for 8 hours or overnight.
- 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.
- In a large mixing bowl, beat cream until it begins to thicken.
- Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)
- Gradually fold cream mixture into yogurt.
- Fold into rhubarb mixture. Spoon into dessert dishes.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 415.6, Fat 24.1, SaturatedFat 15.1, Cholesterol 90.7, Sodium 142.3, Carbohydrate 43.8, Fiber 1.3, Sugar 40, Protein 8.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
