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Wednesday 5 September 2018

Rhubarb Fool - A Delicious Dessert


A fruit fool is a classic English dessert, and the recipe suggestion here is for a Rhubarb Fool - but did you know that the rhubarb plant, with edible, long, fleshy, petioles is classified as a vegetable and not a fruit! Because it is a very versatile vegetable, and used for baking pies, cakes, muffins, breads, cookies, and more, it is often thought of as a fruit - however, rhubarb is a vegetable!

Nutritionally, it is low in calories, and this vegetable is made up of about 95% water, and is quite acidic (pH 3.1). The acid is usually well offset by the addition of sugar or sweetener when it is baked or stewed, or used as an ingredient in any recipe.
An alternative to using granulated sugar when sweetening is to sweeten it by combining it with other, sweeter foods, such as strawberries, apples, peaches, or other fruits. Or try sugar substitutes such as "Splenda" alone, for those living the LCHF lifestyle use your own preferred sweetener when making the Rhubarb Fool Dessert in the recipe shown below, this keeps the carb count as low as possible … 

Ingredients:
Serves Four
350g/12oz rhubarb
55g/2oz (sugar) equivalent sweetener of your choice
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked 


Method:
1. Place the rhubarb, sweetener, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
2. In a bowl, fold the egg white into the whipped cream.
3. When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration.
4. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.

From an original recipe idea here 

Please note - a variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

24 comments:

Christine said...

This looks good!

Tom said...

...rhubarb is a spring favorite.

sandy said...

I have never tasted rhubarb but this looks good and so does that turkey bake below!!

Valerie-Jael said...

This sounds sooooooooooooooooooo good! Hugs, Valerie

Out on the prairie said...

I like anything rhubarb

Mary Kirkland said...

I've never tried rhubarb, maybe one day.

happyone said...

I love rhubarb and just finished eating a rhubarb cobbler that I made. My husband doesn't care for it so I get to eat all of it. : )

William Kendall said...

That sounds different. It's been a long while since I've had rhubarb; admittedly I've never been that fond of it.

RO said...

I remember seeing lots of rhubarb recipes on the British Baking Show for every season. I've never had it, but heard it tastes pretty good. Thanks for this neat recipe! Hugs...RO

Victor S E Moubarak said...

I love rhubarb. Especially in pies.

God bless.

Elephant's Child said...

Yum. We often had fools when I was a child, but never a rhubarb one. I wonder why not. And I am a big fan of it too.

Bill said...

Rhubarb is very yummy, I love it.

Crystal Collier said...

Sounds delicious! I still remember the first time I had rhubarb. It was in a jelly, and I was blown away by the fact my mom was so familiar with it. It wasn't growing in our garden, so surely it shouldn't exist. LOL. (I was pretty young.)

riitta k said...

Looks really fresh & delicious <3

Bob Bushell said...

I'm a fool to be a rhubarb, beautiful Jan.

Debby Ray said...

I have loved rhubarb since I was a little girl, eating stalks of it that I pulled off and taking it in the house and dipping it in the sugar bowl! My mom always had some canned that she would use in pies and cobblers, sometimes with strawberries. I currently have some in my freezer to put into something!

Karen said...

This looks wonderful I have never tasted rhubarb. I guess it was not common in GA when I was growing up. Thanks for your great recipes.

Teresa said...

Nunca he probado el ruibarbo, pero se ve delicioso. Besitos.

Sami said...

It was only in Australia that I tasted rhubarb for the first time and loved it. Will have to try this recipe. Thanks Jan

Snowbird said...

Ooooh, I do love rhubarb!xxx

sheila 77 said...

Hello Jan, this sounds good. We do a variation of this where instead of the sugar we have a spoonful of home-made marmalade or jam, and use yogurt instead of the cream. We have lots of rhubarb plants in the garden so it is always good to get a new recipe, thanks!

Phil Slade said...

Looks good but rhubarb is so expensive unless you have a friendly neighbour with a rhubarb patch. We have loads of apples in the garden now Jan. Can we have some cooking apple recipes please - without sugar?

carol l mckenna said...

Not a rhubarb fan but another great recipe that looks delicious ~

Happy Day to you,
A ShutterBug Explores

Magic Love Crow said...

I'm making this tomorrow! Thank you! Big Hugs!