Cover and refrigerate for up to 6 hours.

Lisa Cherkasky
Source: EatingWell Magazine, May/June 1994

Gallery

Recipe Summary

total:
2 hrs 15 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; protein 4.6g; carbohydrates 48.2g; dietary fiber 2.2g; sugars 43.9g; fat 5g; saturated fat 3g; cholesterol 17.6mg; vitamin a iu 280.2IU; vitamin c 10.3mg; folate 15.8mcg; calcium 224.6mg; iron 0.3mg; magnesium 26.1mg; potassium 506.2mg; sodium 52.2mg; thiamin 0.1mg; added sugar 38g.
Advertisement

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
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
Rating: 5 stars
06/03/2015
I add a few drops of red food coloring so that it doesn't look so muddled. Read More
Advertisement