SPEEDY RHUBARB FOOL
This is such an easy rhubarb fool to make. It only takes 5 minutes to get the fruit stewed and your puff pastry done, and a couple more to put the whole thing together.
Provided by Jamie Oliver
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to a boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency.
- While the compote is stewing, we'll make some lovely crisp wafers. Sieve the icing sugar and cinnamon onto a clean work surface. Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the icing sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes.
- Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. Leave to cool on a rack.
- Mix the yogurt, orange zest and honey together.
- To serve, dollop a spoonful of yogurt into each serving glass, followed by a spoonful of rhubarb compote. Continue layering the yogurt and compote until the glass is full, then stick a puff pastry triangle in the top. Alternatively, layer up the yogurt, rhubarb and pastry triangles on individual plates. Now tuck in!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
STRAWBERRY FOOL
This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it's just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.
Provided by Mark Bittman
Categories brunch, easy, quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
- Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
- Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 31 grams
RHUBARB FOOL WITH STRAWBERRIES
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.
Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
GREEK YOGHURT STRAWBERRY FOOL
This is a super healthy variation of "Fool" which I enjoyed at a friend's home recently. Very easy and tastes wonderful...enjoy(cooking time is chilling time)
Provided by waynejohn1234
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place strawberries in a medium sized bowl. Sprinkle with sugar; allow to sit, tossing occasionally, until juices are released and sugar dissolved, about 30 minutes.
- Using a potato masher, gently mash strawberries until you have a pulpy puree. It is best NOT to use a blender or food processor because it will liquefy the berries.
- In a large bowl stir together yoghurt, honey, almond extract and lemon zest. Gently fold in the strawberry puree.
- Chill in refrigerator for at least 1 hour. Serve in dessert bowls garnished with slivered almonds.
- Raspberries can be substituted or use your imagination.
Nutrition Facts : Calories 119, Fat 3.7, SaturatedFat 0.3, Sodium 1.7, Carbohydrate 21.6, Fiber 3, Sugar 17.4, Protein 2.2
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- In a small sauce pan, stir together the rhubarb, strawberries, sugar, orange peel, and water. Cook at a simmer for 10 minutes, stirring occasionally, until rhubarb is softened. Allow to cool then refrigerate for at least two hours.
- Add the whipping cream and powdered sugar to the bowl of an electric mixer fitted with the whisk attachment. Beat at medium high speed until the cream begins to fluff and forms soft peaks. Stir in vanilla. Refrigerate the cream until ready to serve.
- For serving, gently fold 1/2 the strawberry rhubarb mixture into the whipped cream, so ribbons of fruit still remain throughout. Spoon the cream into serving glasses, alternating with the remaining fruit mixture. Serve immediately.
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