Ingredients for Rhubarb Fool
- 4 cups chopped rhubarb
- ½ cup water
- 1 cup granulated sugar
- Sugar Free Raspberry Gelatin
- Lite Evaporated Milk
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How to Make Rhubarb Fool
- Combine 4 cups chopped rhubarb, 1 cup granulated sugar, and ½ cup water in a medium saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the rhubarb is very soft.
- Remove from heat and stir in 1 package (3 ounces) of raspberry or strawberry jello.
- Pour the rhubarb mixture into a bowl and refrigerate for at least 2 hours, or until completely chilled.
- While the rhubarb mixture is chilling, chill one (12 ounce) can of evaporated milk in the refrigerator for at least 30 minutes.
- Once chilled, pour the evaporated milk into a mixing bowl and whip with an electric mixer until it doubles in volume and forms stiff peaks.
- Gently fold the whipped evaporated milk into the chilled rhubarb and jello mixture.
- Spoon the rhubarb fool into individual serving dishes or a larger bowl. Chill for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
109g
Fat
0g
Carbs
13g
