Fresh Strawberry-Rhubarb Fool
Fresh Strawberry-Rhubarb Fool might be just the side dish you are searching for. One serving contains 163 calories, 2g of protein, and 3g of fat. For $1.13 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of water, milk, rhubarb, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 29 people were glad they tried this recipe. It is brought to you by Kraft Recipes. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 3 hours. Overall, this recipe earns a good spoonacular score of 44%. Similar recipes include Rhubarb and Strawberry Compote with Fresh Mint, Fresh Strawberry Rhubarb Compote Dessert, and Fresh Strawberry and Rhubarb Sauce Parfaits.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 150 minutes
Ingredients:
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
2-1/2 cups chopped rhubarb
4 cups fresh strawberries, divided
1/2 cup sugar
2 Tbsp. water
1 cup thawed COOL WHIP Whipped Topping
Equipment:
sauce pan
bowl
whisk
Cooking instruction summary:
Reserve 4 berries for garnish; chop remaining berries. Place 1 cup chopped berries in medium saucepan; stir in rhubarb, sugar and water. Bring to boil in covered saucepan on high heat; cook on medium-low heat 5 min. or until berries are softened, stirring occasionally. Pour into bowl; cool to room temperature. Refrigerate 2 hours or until chilled. Beat pudding mix and milk in large bowl with whisk 2 min. Add berry mixture; stir 1 min. Stir in COOL WHIP. Spoon remaining chopped berries into dessert glasses; top with rhubarb mixture. Slice reserved whole berries; place on desserts.
Step by step:
1. Reserve 4 berries for garnish; chop remaining berries.
2. Place 1 cup chopped berries in medium saucepan; stir in rhubarb, sugar and water. Bring to boil in covered saucepan on high heat; cook on medium-low heat 5 min. or until berries are softened, stirring occasionally.
3. Pour into bowl; cool to room temperature. Refrigerate 2 hours or until chilled.
4. Beat pudding mix and milk in large bowl with whisk 2 min.
5. Add berry mixture; stir 1 min. Stir in COOL WHIP.
6. Spoon remaining chopped berries into dessert glasses; top with rhubarb mixture. Slice reserved whole berries; place on desserts.
Nutrition Information:
covered percent of daily need
