Rhubarb Fool

Rhubarb Fool
Rhubarb Fool

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 3/4

    cup whipping cream

  • RHUBARB COMPOTE:

  • 2

    pounds fresh young rhubarb with pink stems

  • 1/4

    cup water

  • Liquid sweetener to equal 1 1/2 cups

Directions

Make the Rhubarb Compote: Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks. Place in a non corrodible saucepan with the water. Cover and set over low heat. Stew gently for at least an hour. Remove from the heat and pour into a bowl. Let cool and add the sweetener. Allow to cool, then drain for an hour in a sieve. Whisk the rhubarb into a coarse pulp. (Makes about 4 cups) Whisk the cream to firm peaks and fold into the rhubarb pulp. Pour into tall wine glasses to make individual servings or into a large serving bowl. Refrigerate until ready to serve. This recipe yields 8 servings. Total Carbohydrates: 54.51 grams Total Carbohydrates minus Fiber: 40.8 grams Carbohydrates per Serving: 6.81 grams Carbohydrates per Serving minus Fiber: 5.10 grams

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