Aunt Rosa's Very Best Rhubarb Fool
The very best rhubarb fool recipe that isn't too sour or too sweet, by my Aunt Rosa from England.
Equipment
- 1 immersion blender or food processor
- 2 serving glasses or bowls
Ingredients
- 1 cup rhubarb chopped into pieces
- ½ tsp lemon juice
- ¼ cup sugar
- 2 Tbsp sweetened condensed milk or more, as desired
- 1 Tbsp heavy whipping cream to serve
Instructions
- In a heavy bottomed frying pan, place the chopped rhubarb and lemon juice.
- Add the sugar and simmer gently over low heat until the rhubarb is completely soft, the sugar has melted, and the juices start to evaporate.
- Remove from the burner and place into a container to blend with an immersion blender, (or into a food processor), along with the sweetened condensed milk. Next, process until smooth (be careful when blending hot liquids).
- Taste, and add more condensed milk if you prefer it sweeter.
- Finally, pour into bowls or serving glasses (it can be refrigerated if you like it cold) and serve with fresh cream.
Notes
- You can use other fruit, but adjust the sugar and condensed milk accordingly. For example, strawberries are much sweeter than rhubarb and will require less sugar and/or condensed milk.
Nutrition
Serving: 1 glass | Calories: 199kcal | Carbohydrates: 39g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 30mg | Potassium: 259mg | Fiber: 1g | Sugar: 37g | Vitamin A: 226IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 0.2mg
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