Rhubarb Fool

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Trim rhubarb ends; cut into 6-inch lengths. Transfer to a large bowl; cover with cold water and soak for 20 minutes. Drain; pat dry. Cut rhubarb crosswise into ½-inch slices.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine 1 cup sugar, orange juice, and salt in a saucepan; bring to a boil. Add rhubarb; return to a boil, then reduce heat to medium-low. Simmer, stirring only 2 or 3 times, until tender, 7 to 10 minutes. Transfer rhubarb mixture to a glass or ceramic bowl, cover with plastic wrap, and refrigerate until cold, at least 1 hour.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat heavy cream and 2 tablespoons sugar together in a large bowl with an electric mixer until soft peaks form.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Spoon ¼ cup each rhubarb mixture into 8 small glasses; top each with ¼ cup whipped cream. Repeat layers with remaining rhubarb mixture and whipped cream until reaches top of glasses. Cover glasses with plastic wrap; refrigerate before serving, 1 to 6 hours.'}

📊 Nutrition Facts

Per serving (8 servings total)