Cover and refrigerate for up to 6 hours. Source: EatingWell Magazine, May/June 1994

Lisa Cherkasky
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Ingredients

Directions

  • 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.

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  • 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 calories; 5 g total fat; 3 g saturated fat; 18 mg cholesterol; 52 mg sodium. 506 mg potassium; 48.2 g carbohydrates; 2.2 g fiber; 44 g sugar; 4.6 g protein; 280 IU vitamin a iu; 10 mg vitamin c; 16 mcg folate; 225 mg calcium; 26 mg magnesium; 38 g added sugar;

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