Berry Rhubarb Fool
Country Woman
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named!
I'm a secretary in the Agronomy Department of our local university...although I've been known to help with corn harvest as part of my duties! My husband and I have four sons, 13 to 8.
SERVINGS: 6
CATEGORY: Low Sodium
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
- 1/3 cup sugar
- 1/4 cup orange juice
- Dash salt
- 1 cup heavy whipping cream
- 1 pint fresh strawberries, halved
Directions:
In a large saucepan, combine the rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until rhubarb is tender. Cool slightly.
In a blender, process rhubarb mixture until smooth. Transfer to a large bowl. Cover and refrigerate until chilled.
Just before serving, whip cream until soft peaks form. Fold into rhubarb mixture. In parfait glasses, alternately layer cream mixture and strawberries. Yield: 6 servings.