Tangy Rhubarb Fool
photo by Bonnie G #2
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 907.18 g plain yogurt
- 709.77 ml rhubarb (chopped, fresh or frozen)
- 177.44 ml sugar, divided
- 29.58 ml water
- 4.92 ml white balsamic vinegar
- 0.25 ml salt
- 236.59 ml heavy whipping cream
- 0.61 ml vanilla extract
directions
- Line strainer with four 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 mixing bowl, beat cream until it begins to thicken.
- Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth 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.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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