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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Fruit
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
Cream
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons sugar
Strawberry halves, if desired
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
COLLECTION
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.