Dessert “fools” are fresh fruit purees folded into softly whipped cream. In this one, the strawberries are simply pureed, but the rhubarb is cooked with sugar and then pureed.
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3 cups fresh rhubarb, cut into 1/2 inch pieces
1/2 cup sugar
1/3 cup water
1 pint (2 cups) fresh strawberries, hulled
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons sugar
Strawberry halves, if desired
Place rhubarb, 1/2 cup sugar and water in saucepan. Cook over medium-high heat, stirring occasionally, 20-25 minutes until rhubarb is very soft.
Place rhubarb mixture and strawberries into 5-cup blender container or food processor bowl fitted with metal blade. Cover; pulse until blended but not entirely pureed. Pour mixture into bowl. Cover; refrigerate 2 hours or until chilled.
Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding sugar, until stiff peaks form.
Divide strawberry-rhubarb mixture into 6 dessert dishes. Dollop each serving with about 1/3 cup cream mixture just before serving; swirl gently with knife for marbled effect. Garnish with strawberry halves, if desired.
Celebrate bright spring mornings with good friends and fresh flavors on your table. A great brunch includes plenty of savory and sweet treats — and a special drink, of course.