Rhubarb Fool
Source of Recipe
Grandma Minnie
Recipe Introduction
Rhubarb is popular in Minnesota and this is a simple and easy way to serve it.
List of Ingredients
- 2 1/4 lbs rhubarb, trimmed of ends and cut into 6 inch lenghts
- 1/3 cup juice from 1 orange
- 1 cup - plus 2 Tbsp sugar
- A pinch of salt
- 2 cups COLD heavy cream
Instructions
- Soak the rhubarb in 1 gallon of cold water for 20 minutes.
- Drain pat dry with paper towels and cut rhubarb crosswise into slices 1/2 inch thick
- Bring orange juice, 3/4 cup sugar and salt to a boil in a medium saucepan over med high heat.
- Add rhubarb and return to boil,
- Rduce heat to medium low and simmer striring only 2 or 3 times. ( A lot of stirring causes the rhubarb to become too mushy).
- Simmer until rhubarb begins to break down and is tender. 7-10 minutes
- Transfer rhubarb to ceramic or glass bowl, cool to room temp and cover with plastic and refrigerate until cold. At least 1 hour, but up to 24 hours. NOT OVER 24
- Beat cream and remaining sugar in a bowl of standing mixer on low speed until small bubbles form - 45 seconds.
- Increase speed to medium continue beating until beaters leave a trail, about 25 seconds longer.
- Increase speed to high, continue beating until cream is smooth, thick and nearly doubled in volume and forms soft peaks, about 30 seconds.
- To assemble the fool - spoon about 1/4 cup rhubarb into each of 8, 8oz glasses, then spoon in a layer of about 1/4 cup whipped cream.
- Repeat ending with a dollop of cream - Serve.
Final Comments
Should serve about 8
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