Name: Rhubarb Fool
Yield: 2 Servings: can be doubled
Ingredients: 8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed; 1/4 cup sugar; 3 tablespoons orange juice; 2 tablespoons Grand Marnier or other orange liqueur; 1 cup low-fat vanilla yogurt

This is a lovely, low-fat version of a classic English fruit dessert.

Recipe information

Yield
2 Servings: can be doubled

Ingredients

8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed

1/4 cup sugar

3 tablespoons orange juice

2 tablespoons Grand Marnier or other orange liqueur

1 cup low-fat vanilla yogurt

Preparation

Step 1
Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.
Step 2
Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.

TagsFruit Dessert Dessert Pudding Compote Condiment Grand Marnier Liqueur Alcohol Beverages British European English Rhubarb Fruit Yogurt Dairy Gluten Free Nut Free Easy Spring Bon Appétit

Recipe notes

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