Rhubarb-Fool and Parfait Recipes Too Pretty to Scoop.
Mouth-watering rhubarb-fool dishes enhanced by fruits, cheese, and Grande Marnier are delicious.
Like a mousse, these recipes are made with the puree of any favorite fruit. The word fool actually translates from the French vocabulary meaning to mash. Also, these types of desserts are specifically chilled and presented in tall clear glass dishes or actual glasses.The purpose is to display the visual appeal of the recipe showing a layering effect and deep colors that may be used depending upon the fruit. These dishes are sure to impress.
BANANA RHUBARB-FOOL
2 cups rhubarb 1/3 cup of brown sugar softened 1 large banana for slicing 1 large banana for mashing 1 tsp. ginger 1 tblsp. white sugar 2 egg whites 8 oz. of softened cheese
On low heat, reduce the rhubarb to a puree. Let cool. Add the ginger, sugar and 1 mashed banana to puree. Mix well. Beat in the softened cheese, and gradually fold in the egg whites. Add to individual serving dishes and refrigerate until served.
Top with banana slices.
2 1/2 cups chopped rhubarb 2/3 cup brown sugar Juice of 1 orange 1/4 tsp. cloves 1 tsp. vanilla 1 cup of cream 1 tblsp. white sugar Grande Marnier to your taste
Cook the rhubarb, brown sugar, cloves and orange juice on low heat until reduced to a puree. Remove and add the vanilla. Pour into a large bowl and chill. While puree is chilling, whip the cream, white sugar and liqueur. Fold into the chilled puree.
Spoon mixture into individual dessert glasses (5 or 6) and refrigerate again
until you are ready to serve.
RASPBERRY RHUBARB-PARFAIT
3 cups chopped rhubarb 1 1/4 cups frozen raspberries 1/3 cup white sugar 1 tsp. vanilla 1/4 cup of crushed walnuts or almonds 4 cups of frozen vanilla yogurt
Over medium heat, simmer the rhubarb, raspberries and sugar for 15 minutes. Let this cool right down.
Divide half of the frozen yogurt (depending upon the size of your glasses) into
parfait dishes. Spoon in the rhubarb puree and add more yogurt. Continue to
layer and top with nuts. Keep well chilled until serving, or only do this at
the last minute.
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