Rhubarb Lemon Fool – a delicious recipe with rhubarb, lemon, water, brown sugar, icing sugar, creme fraiche. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and trim Rhubarb.
2
Cut into 1-inch chunks.
3
Put in a sauce pan with water, sugar and lemon zest.
4
Cover and cook till pulpy, about 10 minute.
5
Strain through a sieve and reserve juices for Lemonade.
6
Allow pulp to cool down.
7
Add icing sugar to Mascarpone and whisk together.
8
Gently fold in creme fraiche and 1/2 the Rhubarb.
9
Put remaining rhubarb in dessert glasses and spoon fool mixture on top.
10
Chill 3 hours in fridge.
11
Serve with chocolate shavings on top.
12
Rhubarb Lemonade:.
13
Pass the juice trough a fine sieve and add the lemon juice.
14
Taste add more sugar if necessary.
15
Add the sweet wine if using.
16
Chill.
17
Serve in chilled glasses with Fool.
373
kcal
Calories
14
g
Fat
56
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 12 lbs rhubarb, 1 lemon, zest of, ½ cup water, ½ cup brown sugar, and more.
Yes, Rhubarb Lemon Fool falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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