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Volume III
August 9, 2013

Weekly Home / Recipe Center

Berry Rhubarb Fool

Servings 6

Cheryl Miller, Fort Collins, Colorado

Calories per serving: 194

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/3 cup sugar
1/4 cup orange juice
pinch salt
1 cup heavy cream
1 pint fresh strawberries, halved
fresh mint leaves

In a saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat cover and simmer for 6-8 minutes or until rhubarb is tender. Cool slightly. Pour into a blender container cover and blend until smooth. Chill. Just before serving, whip cream until stiff peaks form. Fold rhubarb mixture into cream until lightly streaked. In chilled parfait glasses, alternate layers of cream mixture and strawberries. Garnish each serving with a strawberry and a sprig of mint.

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