RHUBARB FOOL RECIPE
Provided by: GOODHOUSEKEEPING.COM
Categories: Barbeque,date night,dinner party,dessert
Total time: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes
|400 g (14oz) rhubarb, trimmed|
|125 g (4oz) golden caster sugar|
|50 mL (2fl oz) Grand Marnier or Cointreau – optional|
|300 mL (½ pint) carton double cream|
|500 g tub 0% fat Greek yogurt|
|½ tsp vanilla extract|
- Cut rhubarb into 2.5cm (1in) chunks. Put into a pan with 75g (3oz) sugar, liqueur (if using) and 75ml (3fl oz) cold water. Bring to the boil; simmer gently for 5min. Strain rhubarb, reserving syrup.
- Pour syrup back into pan and simmer until reduced by a third. Cool.
Calories 399 calories
RHUBARB FOOL RECIPE – NYT COOKING
Provided by: Christine Muhlke
Total time: 45 minutes
Yield: Serves 6
|1 pound trimmed rhubarb, cut into 1/2-inch slices|
|3/4 cup sugar|
|Half a vanilla bean|
|1 cup heavy cream|
- Preheat the oven to 350 degrees. In a bowl, toss the rhubarb with 1/2 cup of sugar. Spread evenly on a nonstick baking sheet. Roast about 20 minutes. Transfer to a container, including any juices from the sheet. Let cool, and then cover and refrigerate.
- To assemble, drain rhubarb in a strainer over a bowl, reserving juices; set aside. Split vanilla bean lengthwise and scrape the pulp into the remaining sugar. Mix well, and then add to cream. Beat until stiff. In a glass bowl or individual tall glasses, layer rhubarb and cream, starting with rhubarb and ending with cream. Drizzle rhubarb juice over the top. Serve immediately or chill for up to 4 hours.
@context http//schema.org, Calories 251, UnsaturatedFatContent 5 grams, CarbohydrateContent 30 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 9 grams, SodiumContent 18 milligrams, SugarContent 27 grams