Rhubarb Fool Recipe - Cooking Index
Rhubarb Fool Recipe - Cooking Index
| 1 3/4 cups | 414ml | Whipping cream |
| Rhubarb Compote | ||
| 2 lbs | 908g / 32oz | Fresh young rhubarb with pink stems |
| 1/4 cup | 59ml | Water |
| Liquid sweetener to equal 1 1/2 cups |
Make the Rhubarb Compote: Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks. Place in a non corrodible saucepan with the water. Cover and set over low heat. Stew gently for at least an hour.
Remove from the heat and pour into a bowl. Let cool and add the sweetener. Allow to cool, then drain for an hour in a sieve. Whisk the rhubarb into a coarse pulp. (Makes about 4 cups)
Whisk the cream to firm peaks and fold into the rhubarb pulp. Pour into tall wine glasses to make individual servings or into a large serving bowl. Refrigerate until ready to serve.
This recipe yields 8 servings.
Total Carbohydrates: 54.51 grams
Total Carbohydrates minus Fiber: 40.8 grams
Carbohydrates per Serving: 6.81 grams
Carbohydrates per Serving minus Fiber: 5.10 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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