Rhubarb Fool

By á-170456

Ingredients

• RHUBARB COMPOTE:
• 1 3/4 cup whipping cream
• 2 pounds fresh young rhubarb with pink stems
• 1/4 cup water
• Liquid sweetener to equal 1 1/2 cups

Details

Servings 8

Preparation

Step 1

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