Strawberry-rhubarb fool

12 servings

Ingredients

QuantityIngredient
1eachWhite Cake Mix (2 layer size)
1eachCoconut Cream or Vanilla instant pudding (4 serv)
1eachEggs
¼cupWater
¼cupWesson Oil
1cupFlaked coconut
cupBacardi Dark Rum
Frosting
1eachCoconut Cream or Vanilla Instant pudding (4 serv)
cupBacardi Dark Rum
1each8oz can crushed pineapple (in juice)
1each9 o Container frozen whipped topping, thawed
6cupsChopped rhubarb in 1/2 inch peices
cupStrawberries
1teaspoonGrated lemon rind
3tablespoonsLemon juice
2tablespoonsWater
1cupSugar
2cupsWhipping cream

Directions

In a heavy bottomed saucepan, combine rhubarb, strawberries, lemon rind and juice, water and sugar. Cover and cook over low heat, stirring and occasionally, until fruit is tender, about 20 minutes.

Cool, puree and taste, adding more (or less) sugar if desired.

(Recipe may be prepared in advance to this point and refrigerated for 4 or 5 days). Whip cream and fold into fruit. Looks lovely served in stemmed glasses with any crisp buttery cookie.

Makes 10-12 servings

Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 20 Cholesterol per serving: Marks:

Submitted By LESLIE GRATTON On 07-21-95