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