Rhubarb & Banana Fool
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- Level
- very easy
- Prep Time
- 5 mins
- Cooking Time
- 1 h 30 m
- Total Time
- 2 h
- Serves
- 4
Ingredients
- 2½ cups
- chopped fresh or frozen rhubarb
- 625 mL
- ½ cup
- sugar
- 125 mL
- 2 tbsp
- lime juice
- 30 mL
- ½ cup
- 35% whipping cream
- 125 mL
- ¾ cup
- mashed ripe banana
- 175 mL
- 1 tbsp
- dark rum (optional)
- 15 mL
- 1 tsp
- vanilla extract
- 5 mL
- 2 tbsp
- shredded unsweetened coconut, toasted (optional)
- 30 mL
Directions
Step 1
To make rhubarb compote, combine rhubarb, sugar and lime juice in large skillet set over medium-high heat. Cook, stirring often, 12 to 15 min. until thickened to jam-like consistency. Cool slightly then refrigerate 1 hr. or until chilled through.
Step 2
Whip cream with electric mixer until stiff peaks form. With rubber spatula, gently fold in mashed banana, rum (if using) and vanilla.
Step 3
Divide whipped cream mixture among 4 (½ cup/ 125 mL) serving glasses. Top with rhubarb compote. Refrigerate at least 30 min. or up to 4 hr. Garnish with toasted coconut, if using, to serve.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 260
- Fat:
- 11 g
- Saturated Fat:
- 7 g
- Carbs:
- 40 g
- Fibre:
- 2 g
- Sugar:
- 31 g
- Cholesterol:
- 40 mg
- Protein:
- 2 g
- Sodium:
- 15 mg
