Strawberry, Rhubarb and Rose Fool
Strawberry, Rhubarb and Rose Fool is a gluten free and vegetarian recipe with 10 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 361 calories, 3g of protein, and 27g of fat. A mixture of heavy cream, lemon juice, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Mother's Day event. It works well as a side dish. From preparation to the plate, this recipe takes roughly 1 hour.
In a large saucepan, combine the rhubarb, sugar and water and bring to a boil. Cover and cook over moderate heat, stirring occasionally, until the rhubarb breaks down, about 10 minutes. Uncover and cook, stirring frequently, until the liquid has evaporated and the rhubarb is thick and jammy, about 10 minutes longer.
Transfer the rhubarb to a bowl and refrigerate until chilled. Stir in the rose syrup and lemon juice.
In a medium bowl, beat the heavy cream until soft peaks form. 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. Repeat with the remaining rhubarb, strawberries and cream.
Garnish with the rose petals and serve.