No one knows how fools (a centuries-old blend of whipped cream and fruit) got their playful name. Maybe it's because, with just 4 ingredients, you'd be foolish not to make one!

Source: Midwest Living

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Recipe Summary

prep:
30 mins
chill:
2 hrs
total:
2 hrs 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For fruit: In a large mixing bowl, combine the fruit and 1 to 2 tablespoons sugar. Let mixture stand for 10 minutes. Place 1 cup of the fruit mixture in a food processor or blender. Cover and process or blend until pureed. Stir pureed fruit back into fruit in bowl. Cover and chill about 2 hours or until cold.

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  • For whipped cream: In a chilled medium mixing bowl, combine whipping cream, 2 tablespoons sugar and the vanilla. Beat with an electric mixer using chilled beaters on medium speed until almost-stiff peaks form.

  • To assemble, spoon about 1/8 of the whipped cream into a short drinking glass, followed by 1/8 of the fruit, another 1/8 of cream and another 1/8 of fruit. Gently swirl with a skewer. Repeat in four more glasses. (Or gently fold the pureed fruit into the whipped cream mixture, leaving visible swirls and spoon mixture into glasses.) Garnish with additional fruit or a cookie, if desired. Serve immediately or cover and chill up to 2 hours before serving.

Rhubarb Fool

Slice 8 ounces fresh rhubarb (measure 1 1/2 cups). If using frozen, thaw 1 1/2 cups sliced frozen rhubarb; set aside. In a small saucepan, stir together 1/3 cup sugar, 1 tablespoon water, 1 tablespoon finely chopped crystallized ginger and, if you like, 1 strip orange peel. Bring to boiling; stir in rhubarb. Return to boiling; reduce heat. Simmer, covered, over low heat for 10 to 12 minutes or until rhubarb is very tender. Remove the orange peel, if using. If using fresh rhubarb, stir in 1 to 2 drops red food coloring, if desired. Cool to room temperature. Place rhubarb mixture in a food processor or blender. Cover and process or blend mixture until pureed. Transfer to a bowl. Chill, covered, about 2 hours or until chilled. Proceed as directed in Step 2.

Nutrition Facts

329 calories; fat 25g; cholesterol 85mg; saturated fat 15g; carbohydrates 24g; mono fat 8g; poly fat 1g; trans fatty acid 0g; insoluble fiber 3g; sugars 13g; protein 3g; vitamin a 907.5IU; vitamin c 12.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 20.5mcg; vitamin b12 0.1mcg; sodium 86mg; potassium 128mg; calcium 55mg; iron 0.7mg.
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