Rating: 5 stars
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Cover and refrigerate for up to 6 hours.

Source: EatingWell Magazine, May/June 1994


Recipe Summary

2 hrs 15 mins


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 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.

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