Tangy Rhubarb Fool
“I came up with this recipe because I love mousse, and because it’s an easy way to enjoy rhubarb in a dessert that’s light and refreshing.” —Alan Mortensen, Dwight, Illinois
| Servings | Prep Time |
| 5servings | 30minutes + chilling |
| Servings | Prep Time |
| 5servings | 30minutes + chilling |
Ingredients
- 4 cups plain yogurt 32 ounces
- 3 cups chopped fresh or frozen rhubarb
- 3/4 cup sugar divided
- 2 tbsp water
- 1 tsp white balsamic vinegar
- Dash salt
- 1 cup heavy whipping cream
- 1/8 tsp vanilla extract
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Line a strainer with 4 layers of cheesecloth; place over a bowl. Add yogurt to strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
- In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover and refrigerate until chilled.
- In a large bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt.
- Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving.
Recipe Notes
Nutrition Facts
1 cup: 416 calories, 24g fat (15g saturated fat), 91mg cholesterol, 141mg sodium, 44g carbohydrate (40g sugars, 1g fibre), 8g protein.
