Tangy Rhubarb Fool Recipe
Tangy Rhubarb Fool Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 carton (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 vanilla extract

Directions

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 mixing 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.
Originally published as Tangy Rhubarb Fool in Taste of Home February/March 2008, p43

Nutritional Facts

1 cup: 416 calories, 24g fat (15g saturated fat), 91mg cholesterol, 141mg sodium, 44g carbohydrate (40g sugars, 1g fiber), 8g protein.

  • 1 carton (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 vanilla extract
  1. 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.
  2. 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.
  3. 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 cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt.
  4. Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving. Yield: 5 servings.
Originally published as Tangy Rhubarb Fool in Taste of Home February/March 2008, p43

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