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  Plain yogurt 32 Ounce (1 Carton)
  Chopped rhubarb 3 Cup (48 tbs) (Fresh Or Frozen)
  Sugar 3⁄4 Cup (12 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

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2056 Calories from Fat 1047

% Daily Value*

Total Fat 119 g183.2%

Saturated Fat 74.5 g372.5%

Trans Fat 0 g

Cholesterol 446.8 mg148.9%

Sodium 646.1 mg26.9%

Total Carbohydrates 219 g73.1%

Dietary Fiber 7.3 g29.4%

Sugars 198.4 g

Protein 40 g80.1%

Vitamin A 96.8% Vitamin C 64.4%

Calcium 160.6% Iron 8%

*Based on a 2000 Calorie diet

Tangy Rhubarb Fool Recipe