RHUBARB FOOL RECIPE | ALLRECIPES
Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite!
Provided by Rachel
Categories Desserts Custards and Puddings
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
- 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.
Nutrition Facts : Calories 345.6 calories, CarbohydrateContent 36.7 g, CholesterolContent 81.5 mg, FatContent 22.3 g, FiberContent 2.3 g, ProteinContent 2.4 g, SaturatedFatContent 13.8 g, SodiumContent 27.8 mg, SugarContent 30.4 g
RHUBARB FOOL RECIPE - NYT COOKING
Provided by Christine Muhlke
Total Time 45 minutes
Yield Serves 6
Number Of Ingredients 4
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//schema.org, Calories 251, UnsaturatedFatContent 5 grams, CarbohydrateContent 30 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 9 grams, SodiumContent 18 milligrams, SugarContent 27 grams
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RHUBARB FOOL RECIPE | BON APPÉTIT
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- To assemble, alternate layers of rhubarb mixture and whipped cream in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.
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Reviews 4.0
Total Time 35 minutes
Calories 154.3 per serving
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RHUBARB FOOL RECIPE - NYT COOKING
Reviews 4
Total Time 45 minutes
Calories 251 per serving
- 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.
RHUBARB FOOL RECIPE | BON APPÉTIT
From bonappetit.com
- To assemble, alternate layers of rhubarb mixture and whipped cream in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.
RHUBARB FOOL RECIPE | EPICURIOUS
From epicurious.com
Reviews 2.6
- Bake for about 45 minutes, until dry. While they are still warm, twist the strips into shapes, wrapping them around your finger or the handle of a clean wooden spoon. Use immediately, or store in an airtight container for up to 3 days.
BERRY RHUBARB FOOL RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 212 calories per serving
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a small bowl, whip cream until soft peaks form. In parfait glasses, alternately layer whipped cream, berries and rhubarb mixture.
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