Recipe of Rhubarb Fool in 23 Minutes at Home

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, rhubarb fool. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

The Rhubarb Recipe Page - savoury recipes. Make this rhubarb fool for a quick and easy dessert. There's no fool like a rhubarb fool, and now is the time for it.

Rhubarb Fool is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Rhubarb Fool is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have rhubarb fool using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb Fool:

1. Take 115 Gr Rhubarb
2. Make ready 1 Tbsp Sugar
3. Make ready 1 Tbsp Port Wine (Optional) or Orange Juice
4. Make ready 1/4 Cup Whipping or Double Cream
5. Prepare 2 Tbsp Greek Yogurt (I like the full fat one)
6. Take 1/2 Tsp Power Ginger

Rhubarb fool and stem ginger biscuits. Alternative to the Classic Rhubarb Fool. There are two classics to this famous dessert, made with rhubarb or with gooseberries. These two fruits work so well in this context as they have a slightly sour.

Steps to make Rhubarb Fool:

1. Slice Rhubarb into relatively small slices. Add the sugar and orange juice (Or Port) in a small pan and stir gently to dissolve the sugar. Bring to a low simmer and cook a couple minutes until the rhubarb softens. Try not to stir much as it softens to avoid breaking up the rhubarb. You can use Frozen
2. Once cooked - set aside and allow to cool
3. Put the cream and yogurt in a bowl and beat until relatively stiff peaks form
4. Set aside a couple pieces of rhubarb to decorate the top of the glasses and fold the rest into the cream mixture. Divide the mixture between two glasses and top with the reserved rhubarb. Chill until ready to serve. I add a pc of Mint :)

Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Fold in the rhubarb so the mix is swirled pink. Spoon the mix on top of the shortbread, then spoon the rest of the cream around. This will be saved to your scrapbook. You can also add it to one of your existing cookbooks.

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