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Tangy Rhubarb Fool

 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
5 ServingsPrep: 30 min. + chilling


  • 4 cups (32 ounces) plain yogurt
  • 3 cups chopped fresh or frozen rhubarb
  • 3/4 cup sugar, divided
  • 2 tablespoons water
  • 1 teaspoon white balsamic vinegar
  • Dash salt
  • 1 cup heavy whipping cream
  • 1/8 teaspoon McCormick® Pure Vanilla Extract


  • Line a 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 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. Yield: 5 servings.