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20 minute dinner recipes

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Rhubarb Fool


From EatingWell:  May/June 1994

Choose the reddest rhubarb stalks you can find for this fool.

8 servings | Active Time: 15 minutes | Total Time: 2 1/4 hours



  1. Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag. Combine rhubarb, sugar and the spice bag in a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes. Discard the spice bag. Chill the rhubarb mixture about 1 hour.
  2. Meanwhile, line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let it drain in the refrigerator until it measures 1 1/2 cups, 45 minutes to 1 hour.
  3. Place the drained yogurt in a medium bowl. Add the rhubarb mixture and fold lightly, leaving some swirls. Whip cream in a chilled bowl and swirl it into the fool. Spoon into individual dishes. Cover and refrigerate for at least 1 hour or up to 6 hours.


Per serving : 246 Calories; 5 g Fat; 3 g Sat; 1 g Mono; 18 mg Cholesterol; 48 g Carbohydrates; 5 g Protein; 2 g Fiber; 52 mg Sodium; 506 mg Potassium

3 Carbohydrate Serving

Exchanges: 1/2 nonfat milk, 2 1/2 other carbohydrate, 1 fat