Rhubarb Fool Recipe

Nutrition

Cal/Serving: 304
Daily Value: 15%
Servings: 6

Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat11g17%
Saturated7g35%
Carbs52g17%
Fiber2g9%
Sugars47g0%
Protein2g4%
Cholesterol41mg14%
Sodium22mg1%
Calcium127mg13%
Magnesium18mg4%
Potassium392mg11%
Iron0mg2%
Zinc0mg2%
Phosphorus37mg5%
Vitamin A563IU11%
Vitamin C10mg17%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg5%
Niacin (B3)0mg2%
Vitamin B60mg2%
Folic Acid (B9)10µg3%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K37µg46%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
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Rhubarb Fool
The fool originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor. A very simple dessert to prepare (we wince to say any fool can make it), this recipe calls for cooking a compote and then folding in whipped cream. It is elegant served with a shortbread cookie, which adds a delicious crispy element. To really doll it up, add a Candied Rhubarb Strip.
3.25

INGREDIENTS

  • 1 1/2 poundss rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped)
  • 1/2 cup honey
  • 2 tablespoonss finely chopped candied ginger
  • 1/2 vanilla bean, split
  • 3/4 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 stalk rhubarb
  • 1/2 cup (3 1/2 ounces) granulated sugar

Recipe Details

Servings: 6 servings


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