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Rhubarb Fool

Rhubarb Fool
Number of Servings: 8 Total Preparation Time: less than 15 minutes
Actual Cooking Time: more than 2 hours Source: EatingWell
Food Groups: Dairy, Fruits
Main Ingredient: Fruit
Meal Type: Dessert
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Kids Love It, Kids Can Help Make It , Make Ahead , Vegetarian

Photo by Brian Hagiwara. Mostly fruit, held together with the cream and yogurt. Use the reddest rhubarb you can find.


1 Cinnamon stick
3 whole Cloves
1 2-inch-long strip Lemon zest
2 1/4 pounds Rhubarb, trimmed and cut into 1/2 inch pieces (8 cups)
1 1/4 cups Sugar
2 cups fat-free vanilla Yogurt
1/2 cup whipping Cream


Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag. Combine rhubarb, sugar and the spice bag in a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes. Discard the spice bag. Chill the rhubarb mixture about 1 hour.

Meanwhile, line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let it drain in the refrigerator until it measures 1 1/2 cups, 45 minutes to 1 hour.

Place the drained yogurt in a medium bowl. Add the rhubarb mixture and fold lightly, leaving some swirls. Whip cream in a chilled bowl and swirl it into the fool. Spoon into individual dishes. Cover and refrigerate for at least 1 hour or up to 6 hours.

Nutrient Information
Calories: 247
Total Fat: 5 g
Saturated Fat: 3 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 52 mg
Carbohydrates: 48 g
Protein: 5 g
Fiber: 2 g
Vitamin A:
Vitamin C:
Calcium: 220 mg

Cook's Notes:

Reduce the calories and fat in this recipe, if desired, by reducing the sugar addded and using a reduced-fat whipping cream.