Rhubarb Fool

3.9 (7)
Rhubarb Fool

Choose the reddest rhubarb stalks you can find for this fool.

Yield: 8 servings
Active Time: 15
Total Time: 135


  • 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 nonfat vanilla yogurt
  • 1/2 cup whipping cream


  1. 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.
  2. 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.
  3. 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.


Nutrition Per Serving

calories 246
fat 5 g (3 g sat, 1 g mono)
cholesterol 18 mg
carbohydrates 48 g
protein 5 g
fiber 2 g
sodium 52 mg
potassium 506 mg

Nutrition Bonus Calcium (22% daily value), Vitamin C (15% dv).

Carbohydrate Serving 3

Exchanges 1/2 nonfat milk, 2 1/2 other carbohydrate, 1 fat

From EatingWell May/June 1994