Rhubarb Raspberry Fool


  • 5 cups chopped rhubarb in 1/2" (1 cm) pieces 1.25 L
  • 1/2 cup honey or granulated sugar 125 ml
  • 1/4 cup orange juice 50 ml
  • 1 tsp. cinnamon 5 ml
  • 1 cup raspberries 250 ml
  • 1 tsp. vanilla 5 ml
  • 1 cup real whipping cream 250 ml
  • 1/4 cup granulated sugar 50 ml
  • 1 tbsp. orange liqeur - optional 15 ml

    In a large saucepan, stir together rhubarb, honey, orange juice and cinnamon; cover and bring to a boil over medium-high heat. Uncover; simmer stirring frequently (especially near end of cooking) until rhubarb mixture becomes very thick, about 15 min. Stir in raspberries, continue cooking stirring constantly for 5 min or until mixture is smooth. Remove from heat; stir in vanilla and turn into large bowl. Refrigerate until cold. When fruit is cold, beat whipping cream with sugar and orange liqueur until soft peaks form. Fold whipped cream into rhubarb mixture until combined. Spoon into 8 parfait glasses or a large bowl Makes 8 servings

    Recipe courtesy of Alberta Milk