A summery, backyard BBQ staple, rhubarb is cooked till fork-tender, then chilled and topped with sweetened whipped cream!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ¼ pounds rhubarb
- ⅓ cup orange juice
- 1 cup white sugar
- 1 pinch salt
- 2 cups cold heavy whipping cream
- 2 tablespoons white sugar
Instructions
- Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
- In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
- Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
- To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.
- To serve in a bowl, double the recipe and serve in a 12 cup glass bowl.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 14 g |
| Sodium | 28 mg |
| Sugars | 30 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Extremely easy to make and turned out amazing! I did add a bit of cornstarch to help it set. It was perfect! Will use this one again and again!
not good at all. never going to make it again 🙁
This is a keeper
Judging from Corey’s reaction alone (he ate three servings), this dessert is a hit. A good old-fashioned combination of that fleeting jewel of a fruit and sweetened whipped cream. I cooked the rhubarb for 10 minutes and paid close attention to the stirring instructions, and it set up perfectly. It does thicken as it cools. Easy, basic, yummy delish!
I made this for an end-of-summer barbeque as the rhubarb was getting a little “long in the tooth”. I thought the flavour of the rhubarb was spot-on. I might’ve over mixed the mixture a little but it still had a moderately chunky texture. I layered it with whipped cream in champagne glasses, finishing with a huge dollop of whipped cream. I would’ve liked it a little more if I had made a “crumble” base and put that as the first layer in the glass, just to give it a little different texture and taste. All in all I would make this again!
Add a little corn starch to mixture right before it is finished then it will set up nicer. Try a pineapple/papaya juice instead of orange juice. A really good recipe for rhubarb.
Easy and tasty, but doesn’t really set up on its own–it could just as easily be rhubarb topped with whipped cream.