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Frozen Rhubarb & Rhubarb Fool
As my first post in over a month, I feel like I'm cheating posting these recipes on their owe because they were SO simple and only four ingredients. I chose them for their simplicity and I actually cut and froze the fresh rhubarb at least a month ago, when they were ripe out of my mothers garden. Thanks Mom!
Step One: freeze some rhubarb
Step Two: cook with sugar. If you've ever eaten rhubarb, you know you need lots of sugar to cut the sour/bitter taste.
Step Three: add fresh whipped cream. The book called for regular sugar, so that's what I used for this recipe; but I prefer making whipped cream with powered sugar and add some vanilla extract.
Because this little dish of heaven was so simple and delicious, I will make it again and again and again...
Wait 'til you try it.
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