Rhubarb Fool

Ingredients

• 1 pound trimmed rhubarb, cut into 1/2-inch slices
• ¾ cup sugar
• Half a vanilla bean
• 1 cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    250 calories; 14 grams fat; 9 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 1 gram protein; 54 milligrams cholesterol; 18 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Preheat the oven to 350 degrees. In a bowl, toss the rhubarb with 1/2 cup of sugar. Spread evenly on a nonstick baking sheet. Roast about 20 minutes. Transfer to a container, including any juices from the sheet. Let cool, and then cover and refrigerate.
2. To assemble, drain rhubarb in a strainer over a bowl, reserving juices; set aside. Split vanilla bean lengthwise and scrape the pulp into the remaining sugar. Mix well, and then add to cream. Beat until stiff. In a glass bowl or individual tall glasses, layer rhubarb and cream, starting with rhubarb and ending with cream. Drizzle rhubarb juice over the top. Serve immediately or chill for up to 4 hours.