Rhubarb Fool

Name: Rhubarb Fool
Ingredients: 8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed; 1/4 cup sugar; 3 tablespoons orange juice; 2 tablespoons Grand Marnier or other orange liqueur; 1/2 cup heavy cream; 1 teaspoon sugar

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Servings: 2

Author : Melanie Barnard

dessert rhubarb spring

Ingredients

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8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed1/4 cup sugar3 tablespoons orange juice2 tablespoons Grand Marnier or other orange liqueur1/2 cup heavy cream1 teaspoon sugar

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Instructions

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Step 1

Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.

Step 2

Meanwhile, using electric mixer, beat whipping cream and sugar in large bowl until soft peaks form. Cover and chill up to 6 hours.

Step 3

To assemble, alternate layers of rhubarb mixture and whipped cream in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.