Tangy Rhubarb Fool
|Plain yogurt||32 Ounce (1 Carton)|
|Chopped rhubarb||3 Cup (48 tbs) (Fresh Or Frozen)|
|Sugar||3⁄4 Cup (12 tbs), divided|
|White balsamic vinegar||1 Teaspoon|
|Heavy whipping cream||1 Cup (16 tbs)|
|Vanilla extract||1⁄8 Teaspoon|
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.