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Rhubarb Fool

May/June 1994

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


Rhubarb Fool

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 1 cinnamon stick
  • 3 whole cloves
  • 1 2-inch-long strip lemon zest
  • 2 1/4 pounds rhubarb, trimmed and cut into 1/2-inch pieces (8 cups)
  • 1 1/4 cups sugar
  • 2 cups nonfat vanilla yogurt
  • 1/2 cup whipping cream

Preparation

  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.

Nutrition

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.

Nutrition Bonus: Calcium (22% daily value), Vitamin C (15% dv).

Carbohydrate Servings: 3

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


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Ethnic/Regional
American
Servings
8 or more
Preparation/ Technique
Braise/Stew
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Publication
May/June 1994
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