Rhubarb Fool

Ingredients

• 1/2 cup white sugar
• 4 Tbsp orange juice (plus more as needed)
• 1 lb rhubarb stalks (trimmed and cut into 1/2-inch pieces (about 4 cups))
• 3/4 cup whipping cream
• 3 Tbsp strawberry yogurt
• 1-2 Tbsp berry sugar

Instructions

1. 1

   --- Rhubarb: ---

2. 2

   In a medium saucepan over medium heat, add the sugar and orange juice. Cook, stirring constantly, until the mixture comes to a boil. (It’s ok if the all the sugar is not dissolved).

3. 3

   Add the chopped rhubarb to the saucepan and cook, stirring often, until the mixture comes to a boil again.

4. 4

   Reduce the heat and simmer for 8 – 10 minutes or until the rhubarb has just broken down, adding more orange juice a Tbsp at a time as needed. You want the texture of the rhubarb to look like a compote.

5. 5

   Pour the cooked rhubarb into a heat-proof bowl and allow to cool at room temperature for 30 minutes. Then cover and refrigerate the rhubarb for 2 – 3 hours.

6. 6

   --- Whipped Cream: ---

7. 7

   When ready to assemble, add the whipping cream and yogurt to a bowl; mix with a hand mixer or stand mixer until soft peaks form. Add 1 Tbsp of berry sugar at a time to the whipped cream mixture until desired level of sweetness is reached. I like just 1 Tbsp, but you may like it sweeter with the tart rhubarb.

8. 8

   --- Building the Rhubarb Fool: ---

9. 9

   Add the whipped cream mixture to the bowl of rhubarb compote and gently stir together using a rubber spatula. You are looking for streaks of rhubarb and cream, you do not want it fully mixed together.

10. 10

    Spoon the rhubarb cream mixture into dessert dishes or wine glasses and chill until ready to serve. At least one hour and up to 3 hours.

11. 11

    Decorate with a mint leaf if you like! Enjoy!