Try this STRAWBERRY-RHUBARB FOOL recipe, or contribute your own. "rhubarb" and "Spring" are two of the tags cooks chose for STRAWBERRY-RHUBARB FOOL."It was good. However, note that the recipe does not say what to do with the strawberries. I decided to cook the rhubarb and add the strawberries at the end after turning off the heat, refrigerating them together. This was based on other recipes I found. It worked fine." - Heatherina
Yield: 8 Ready in 1 hours
2 people trying soon
STRAWBERRY-RHUBARB FOOL Preparation
1. Soak rhubarb in 1 gal on cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2 inch thick.
2. Bring orange juice, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce hear to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.
3. Beat cream and remaining sugar in bowl of standing mixer on low speed until small bubbles form, about 45 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 45 seconds longer. Increase speed to This parfait like arrangement, unusual for a fool, enhances flavor and adds visual appeal. high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 30 seconds.
4. To assemble fool, spoon about 1/4 cup rhubarb into each of eight 8-ounce glasses, then spoon in a layer of about 1/4 cup whipped cream. Repeat, ending with dollop of cream; serve. Can be covered with plastic wrap and refrigerated up to 6 hours. (To make one large fool, double the recipe and layer rhubarb and whipped cream in a 12-cup glass bowl.)
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?