Rhubarb Fool

By mirandavoegeli

Recipes + Menus | Recipes

Rhubarb Fool

2 servings

Recipe by Melanie Barnard and Brooke Dojny

Photograph by Elinor Carucci

April 1995

Ingredients

• 8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
• 1/4 cup sugar
• 3 tablespoons orange juice
• 2 tablespoons Grand Marnier or other orange liqueur
• 1/2 cup heavy cream
• 1 teaspoon sugar

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.

Meanwhile, using electric mixer, beat whipping cream and sugar in large bowl until soft peaks form. Cover and chill up to 6 hours.

To assemble, alternate layers of rhubarb mixture and whipped cream in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.

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