Tangy Rhubarb Fool Recipe
Ingredients
| Plain yogurt | 1 Carton (1l) | |
| Rhubarb | 3 Cup (16 tbs), frozen | |
| Sugar | 3/4 Cup (16 tbs), divided | |
| Water | 2 Tablespoon | |
| White balsamic vinegar | 1 Teaspoon | |
| Salt | 1 Dash | |
| Heavy whipping cream | 1 Cup (16 tbs) | |
| Vanilla extract | 1/8 Teaspoon |
Directions
Line a strainer with four layers of cheesecloth; place over a bowl.
Add yogurt to strainer; cover yogurt with the edges of the 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 the sugar is dissolved and the 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 the vanilla and remaining sugar; beat until stiff peaks form.
Transfer yogurt from cheesecloth to a bowl (discard the 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.
Add yogurt to strainer; cover yogurt with the edges of the 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 the sugar is dissolved and the 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 the vanilla and remaining sugar; beat until stiff peaks form.
Transfer yogurt from cheesecloth to a bowl (discard the 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.
Chef
