Berry Rhubarb Fool Recipe

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Berry Rhubarb Fool Recipe
Berry Rhubarb Fool Recipe photo by Taste of Home
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Berry Rhubarb Fool Recipe

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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! —Cheryl Miller, Fort Collins, Colorado
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL 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
  • 2 cups fresh strawberries, halved

Directions

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. Yield: 6 servings.
Originally published as Berry Rhubarb Fool in Country Woman March/April 1993, p33

Nutritional Facts

1 cup: 212 calories, 15g fat (9g saturated fat), 54mg cholesterol, 42mg sodium, 19g carbohydrate (17g sugars, 2g fiber), 2g protein.

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  • 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
  • 2 cups fresh strawberries, halved
  1. 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.
  2. Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold.
  3. Just before serving, in a small bowl, whip cream until soft peaks form. In parfait glasses, alternately layer whipped cream, berries and rhubarb mixture. Yield: 6 servings.
Originally published as Berry Rhubarb Fool in Country Woman March/April 1993, p33

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Reviews forBerry Rhubarb Fool

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cindyames User ID: 8604696 289811
Reviewed Jun. 8, 2018

"This is Sooooo Good! We eat it with our garden Rhubarb."

MY REVIEW
LeslieH User ID: 191346 287443
Reviewed May. 3, 2018

"Very tasty and easy to make. Reminds me a bit of trifle without the cake. This could be started with a bit of angel food cake on the bottom for something a tad different."

MY REVIEW
Lise User ID: 9445450 286019
Reviewed Apr. 2, 2018

"A very easy recipe to make But the thing is it is so good that we never make enough It goes away in a blink of an eye. This is something good to have in any season and specially with unexpected visitors.

You will have a success. healthy and don't worry for those with diabetes."

MY REVIEW
Jennifer K User ID: 1475505 12050
Reviewed Jun. 7, 2013

"A great dessert - something a little different and so easy to make. Got rave reviews. I used fresh rhubarb."

MY REVIEW
Hannahb User ID: 2119679 11245
Reviewed Jun. 20, 2012

"We've really enjoyed this! Even people who don't normally like rhubarb would probably enjoy this. It's so quick, no baking, easy to make low carb when you use an alternative sweetener like stevia, and it's gluten-free!"

MY REVIEW
tgbvmb User ID: 1390093 11242
Reviewed Apr. 2, 2009

"For a more traditional fool, don't fully mix the rhubarb and whipped cream; it should be swirled through the cream so streaks of fruit show."

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