Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tangy Rhubarb Fool Recipe
    Lost? Site Map

    Tangy Rhubarb Fool

    Tangy Rhubarb Fool. Photo by Bonnie G #2

    1/1 Photo of Tangy Rhubarb Fool

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Bonnie G #2's Note:

    Found this in Taste of Home magazine and with rhubarb soon to be in season wanted to save it here. Hope to try it soon as sounds light and refreshing and not to difficult to make. Preparation time does not include refrigeration time. Rhubarb season and I finally got around to making this. If you like the tang of rhubarb you'll love this - I think it might be even better with strawberries added and might give that a try.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Line strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer, cover yogurt with edges of cheesecloth.
    2. 2
      Refrigerate for 8 hours or overnight.
    3. 3
      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.
    4. 4
      Transfer to a bowl; cover and refrigerate until chilled.
    5. 5
      In a large mixing bowl, beat cream until it begins to thicken.
    6. 6
      Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)
    7. 7
      Gradually fold cream mixture into yogurt.
    8. 8
      Fold into rhubarb mixture. Spoon into dessert dishes.
    9. 9
      Cover and refrigerate for at least 1 hour before serving.

    Browse Our Top Puddings and Mousses Recipes

    Ratings & Reviews:


    Nutritional Facts for Tangy Rhubarb Fool

    Serving Size: 1 (352 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 415.5
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 15.1 g
    Cholesterol 90.6 mg
    Sodium 142.3 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 1.3 g
    Sugars 39.9 g
    Protein 8.4 g

    The following items or measurements are not included:

    white balsamic vinegar

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes