Rhubarb Fool

Rhubarb Fool


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Rhubarb Fool


1 Pound Fresh Rhubarb (Trimmed & Cut Into 6” Lengths)

3 Tablespoons Fresh Orange Juice

½ Cup Plus 1 Tablespoons Sugar

1/8 Teaspoon Salt

1 Cup Heavy Whipping Cream

Soak the rhubarb in 9 cups of cold water for 25 minutes.  Drain the rhubarb and pat dry.  Cut crosswise into ½ inch slices.  In a medium saucepan combine the orange juice, ½ cup sugar and salt.  Bring to a boil.  Add the prepared rhubarb to the saucepan.  Bring mixture back to a boil and then reduce heat to a medium-low.  Simmer gently for 10 minutes until rhubarb is tender and starts to break apart.  Rhubarb pieces should be remaining and not a total puree.  Transfer rhubarb to a bowl and let cool to room temperature.  Cover with plastic wrap and refrigerate from 2 to 24 hours.  When ready to assemble, beat the whipping cream and 1 tablespoon of sugar together until cream forms soft peaks.  To assemble, spoon ¼ cup of the rhubarb mixture in 8 ounce glasses.  Top with ¼ cup of the whipped cream.  Repeat with another layer of rhubarb and whipped cream.  Serve immediately or cover with plastic wrap and refrigerate up to 6 hours.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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