Strawberry, Rhubarb and Rose Fool – a delicious recipe with rhubarb, sugar, water, rose syrup, lemon juice, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large saucepan, combine the rhubarb, sugar and water and bring to a boil.
2
Cover and cook over moderate heat, stirring occasionally, until the rhubarb breaks down, about 10 minutes.
3
Uncover and cook, stirring frequently, until the liquid has evaporated and the rhubarb is thick and jammy, about 10 minutes longer.
4
Transfer the rhubarb to a bowl and refrigerate until chilled.
5
Stir in the rose syrup and lemon juice.
6
In a medium bowl, beat the heavy cream until soft peaks form.
7
Spoon half of the rhubarb into 10 wine or parfait glasses and top with half of the sliced strawberries and half of the whipped cream.
8
Repeat with the remaining rhubarb, strawberries and cream.
9
Garnish with the rose petals and serve.
846
kcal
Calories
64
g
Fat
64
g
Carbs
5
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 pounds rhubarb (without leaves), sliced crosswise 1/2 inch thick (8 cups), 1 cup sugar, 1/4 cup water, 1/4 cup rose syrup (optional; see Note), and more.
Yes, Strawberry, Rhubarb and Rose 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
