Strawberry, Rhubarb and Rose Fool

Name: Strawberry, Rhubarb and Rose Fool
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 710 milliliters heavy cream; 1 teaspoons fresh lemon juice; 2 liters 1/2 pounds rhubarb (without leaves), sliced crosswise 1/2 inch thick; 59 milliliters rose syrup (optional; see Note); 591 milliliters pound strawberries, thinly sliced; 237 milliliters sugar; 59 milliliters water

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.

Instructions

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.

Ingredients you will need

Rhubarb

Sugar

Water

Equipment you will use

Sauce Pan

Transfer the rhubarb to a bowl and refrigerate until chilled. Stir in the rose syrup and lemon juice.

Ingredients you will need

Lemon Juice

Rhubarb

Syrup

Equipment you will use

Bowl

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.

Ingredients you will need

Whipped Cream