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rhubarb parfaitRhubarb is a favorite of so many people, me included. Crisps, pies, breads, and muffins are all typical ways to use rhubarb. How about something different and something easy?  I love this recipe because it requires no oven-use, which I really appreciate on a hot, summer day. It always seems counter-productive to run the air conditioning while the oven is throwing out heat! This recipe is called Rhubarb Fool. I love the name as it will fool those you serve this to into thinking you must have fussed a great deal! Not a chance! A ‘fool’ in dessert terms is an old english dessert using fruit puree as does this recipe. Raspberry preserves are delicious in this, but strawberry preserves are good too. Give it a try and it will be refreshing and impressive too!

For 4, 8 ounce servings you will need:

1 pound rhubarb stalks

1 cup white sugar

1 cup raspberry puree or raspberry preserves

1 cup whipped cream   (Non-dairy prepared whipped topping could  be

substituted.)

1/2 cup powdered sugar

1 teaspoon vanilla or 1 teaspoon brandy

3/4 cup raw sugar – optional for garnish

4 ounces cream cheese at room temperature

brittleIn dry non-stick skillet slowly heat sugar until it melts, stirring constantly. Immediately pour melted sugar onto waxed paper and allow to harden. This only takes a few minutes. Set aside.

Cut rhubarb into 1/2 inch pieces.  Cook with 1/4 cup of sugar, and 1/3 cup water. Cook 10 – 12 minutes until soft. Pour into bowl setting in ice water to stop cooking and chill. After 15 minutes place bowl in refrigerator until cooled, about 1 hour..

In clean bowl cream together cream cheese and powdered sugar. Fold in raspberry preserves and rhubarb mixture. Gently fold in whipped cream. Add flavoring and mix gently.

rhubarb creamIn four goblets or flutes divide half the raspberry mixture into bottom of glasses equally. Top with half the cream mixture divided equally among the four glasses. Divide remaining rhubarb mixture evenly among the four glasses, and finish with  equal portions of remaining cream mixture.

Chill one hour, serve cold.

Prior to serving, break raw sugar brittle and garnish each serving.

6 Responses so far.

  1. Logan says:

    It’s meant to be slightly difficult to decipher so computers (bots) can’t come in and automatically spam links to different sites. If there’s an exceptionally difficult one then you can hit refresh to get a new code. The majority of comment boards have something similar to this so I don’t think it is negatively impacting anything.

  2. Hey Ann….how much cream cheese? One 8 oz package?? Instead of individual parfait dishes, could you double this recipe and bring it in a glass bowl?? Sounds great! I love rhubarb!!

    • Ann says:

      Hi Cheryl! Thanks for the question! I see that correction was still in my drafts so I am glad you caught it. I have actually doubled the recipe and layered it in a big glass dish and it worked really well. A few blueberries on top and you would have a perfect red, white, and blue dessert for the 4th! Thanks for visiting fairviewfoodie!

      • Cheryl says:

        Thanks Ann! I think this would be a great dessert to pass!! I can’t wait to try it! P.S. I don’t like that area that makes me copy the weird letters. I always get it wrong!! ;-)

        • Ann says:

          Hello again! I hope you like the Rhubarb Fool! I don’t like the scrambled letter business either. I think it cuts down on my comments. BUT……it does cut down on a ton of spam mail. Thanks, Cheryl!

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