Rhubarb Fool

Rhubarb Fool

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

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