Cover and refrigerate for up to 6 hours.

Lisa Cherkasky
Source: EatingWell Magazine, May/June 1994


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

247.1 calories; protein 4.6g 9% DV; carbohydrates 48.2g 16% DV; exchange other carbs 3; dietary fiber 2.2g 9% DV; sugars 43.9g; fat 5g 8% DV; saturated fat 3g 15% DV; cholesterol 17.6mg 6% DV; vitamin a iu 280.2IU 6% DV; vitamin c 10.3mg 17% DV; folate 15.8mcg 4% DV; calcium 224.6mg 23% DV; iron 0.3mg 2% DV; magnesium 26.1mg 9% DV; potassium 506.2mg 14% DV; sodium 52.2mg 2% DV; thiamin 0.1mg 5% DV; added sugar 38g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
I add a few drops of red food coloring so that it doesn't look so muddled. Read More
Rating: 5 stars
Amazing rhubarb dessert This recipe is amazing and I can't wait for rhubarb season to come around so I can make it again! Read More