Rhubarb Fool

This rhubarb fool recipe cooks fresh rhubarb until tender before chilling and layering with sweetened whipped cream for a summertime barbecue favorite.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 346 Calories

Ingredients

• 1 cup white sugar
• 2 tablespoons white sugar
• 1 pinch salt
• 2 cups cold heavy whipping cream
• 0.33333334326744 cup orange juice
• 2.25 pounds rhubarb

Recipe Instructions

Step 1

Trim rhubarb ends; cut into 6-inch lengths. Transfer to a large bowl; cover with cold water and soak for 20 minutes. Drain; pat dry. Cut rhubarb crosswise into ½-inch slices.

Step 2

Combine 1 cup sugar, orange juice, and salt in a saucepan; bring to a boil. Add rhubarb; return to a boil, then reduce heat to medium-low. Simmer, stirring only 2 or 3 times, until tender, 7 to 10 minutes. Transfer rhubarb mixture to a glass or ceramic bowl, cover with plastic wrap, and refrigerate until cold, at least 1 hour.

Step 3

Beat heavy cream and 2 tablespoons sugar together in a large bowl with an electric mixer until soft peaks form.

Step 4

Spoon ¼ cup each rhubarb mixture into 8 small glasses; top each with ¼ cup whipped cream. Repeat layers with remaining rhubarb mixture and whipped cream until reaches top of glasses. Cover glasses with plastic wrap; refrigerate before serving, 1 to 6 hours.