Rhubarb fool #1

Yield: 8 Servings

Measure Ingredient
1 \N Stick cinnamon
3 \N Whole cloves
12 \N Inches lemon zest (the peel; sliced thin in a strip)
2¼ pounds Rhubarb (8 cups chopped)
1¼ cup Sugar
2 cups Vanilla flavor yogurt
½ cup Whipping cream

From: Sue Cummings <sec@...>

Date: Wed, 10 May 1995 21:54:24 GMT This is definitely not pie: Cinnamon and cloves are supposed to be tied up in a bag an cooked with the rhubarb but I just threw them in. Cook rhubarb, sugar & spices 6 to 8 minutes. Drain yogurt about 45 minutes. You can do this in a muslin bag in a colander. Whip cream, fold into yogurt. Place in serving bowls. Swirl in cooked rhubarb. You can add a few drops of red food color if the rhubarb is not pink enough.



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