Rhubarb Fool


Choose the reddest rhubarb stalks you can find for this fool. Be sure to chill a mixing bowl before whipping the cream in it.

  • 8Servings


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


Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag. Combine rhubarb, sugar and spice bag in a large saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture has consistency of applesauce, for 6 to 8 minutes. Discard spice bag. Chill rhubarb mixture for about 1 hour.

Meanwhile, line a colander with cheesecloth, and set it over a bowl. Spoon in yogurt, and let it drain in refrigerator until yogurt measures 11/2 cups, for 45 minutes to 1 hour.

Put drained yogurt in a bowl. Add rhubarb mixture, and fold lightly, leaving some swirls. Whip cream in a chilled bowl, and swirl it into fool. Spoon into individual dishes. Cover, and refrigerate for at least 1 hour or up to 6 hours.

Nutrition Information

  • Calories: 250
  • Carbohydrate Content: 47 g
  • Cholesterol Content: 20 mg
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 50 mg
  • Sugar Content: 43 g