Rhubarb Fool - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Rhubarb Fool









  • 1 1/2 cups fresh rhubarb, chopped
  • 1/3 cup sugar
  • 1/4 cup orange juice
  • 1 small package vanilla instant pudding
  • 2 cups low-fat milk
  • 1 cup light whip cream

Trim the rhubarb and chop into fairly small pieces. 

Put the rhubarb, sugar and orange juice in a small saucepan and bring the mixture to a boil.

Reduce heat to low and simmer, partially covered, until the rhubarb is tender and starting to fall apart, about 10 minutes. It should be like a thick puree.

Let the rhubarb mixture cool slightly, then cover and chill for at least an hour.

In a large bowl, add the instant pudding and milk. Beat or whisk the pudding until it thickens.

Gently fold the rhubarb mixture and whip cream into the pudding, trying to keep as much of the fluffy volume as possible. 

Serve the fool immediately or chill for a few hours, up to overnight.


* Serves 6

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