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

Tangy Rhubarb Fool
Tangy Rhubarb FoolPhoto: Taste of Home
Tangy Rhubarb Fool
Servings Prep Time
5servings 30minutes + chilling
Servings Prep Time
5servings 30minutes + chilling
    Ingredients
    Portions: servings
    Units:
    Ingredients
    Portions: servings
    Units:
      Instructions
      1. 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.
      2. 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.
      3. 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.
      4. 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.