Scented Rhubarb Fool – a delicious recipe with Rhubarb, Sugar, Orange Blossom Water, Heavy Cream, Vanilla, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["1. Wash and chop the rhubarb into 1"" pieces.", "2. Place rhubarb in a medium saucepan with the first amount of sugar. Bring to a boil over medium heat, then turn the heat down and simmer for 15-20 minutes or until the rhubarb is cooked through. Stir in the orange blossom water.", "3. Remove the rhubarb from the heat and let it cool to room temperature. Chill in the fridge until ready to use.", "4. In a deep mixing bowl, beat the cream, vanilla and the second amount of sugar until stiff.", "5. Gently fold the rhubarb into the whipped cream. I like to stir just once or twice to keep the rhubarb in ribbons throughout the cream.", "6. Pull out a pretty glass serving bowl such as a trifle bowl. Layer the rhubarb cream with the gingersnap crumbs in alternating layers. Serve immediately! You can also cover the bowl with plastic wrap and store in the fridge for up to 4 hours."]
670
kcal
Calories
43
g
Fat
68
g
Carbs
4
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 7 ingredients. The key ingredients include: 1 pound Rhubarb, 1 cup Sugar, 1/2 teaspoons Orange Blossom Water, 2 cups Heavy Cream, and more.
Yes, Scented Rhubarb Fool falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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