Strawberry-rhubarb fool

Yield: 12 servings

Measure Ingredient
1 each White Cake Mix (2 layer size)
1 each Coconut Cream or Vanilla instant pudding (4 serv)
1 each Eggs
¼ cup Water
¼ cup Wesson Oil
1 cup Flaked coconut
⅓ cup Bacardi Dark Rum
\N \N Frosting
1 each Coconut Cream or Vanilla Instant pudding (4 serv)
⅓ cup Bacardi Dark Rum
1 each 8oz can crushed pineapple (in juice)
1 each 9 o Container frozen whipped topping, thawed
6 cups Chopped rhubarb in 1/2 inch peices
1½ cup Strawberries
1 teaspoon Grated lemon rind
3 tablespoons Lemon juice
2 tablespoons Water
1 cup Sugar
2 cups Whipping cream

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

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