This recipe can be found in the Rhinebeck Farmers' Market 10th Anniversary Cookbook that was released in 2004. It comes from Fran Avirgan who has served as Treasurer on the Board of Directors for 15 years. Fran has been kind enough to host the monthly Board meetings at her home in Rhinebeck and always provides delicious sweets for everyone.Rhubarb Fool
Ingredients:
1 lb. fresh rhubarb stalks*, trimmed and cut crosswise into 1/2" slices
1/2 cup granulated sugar
6 tbsp orange juice
2 cups vanilla yogurt*
1/4 cup orange liqueur such as Grand Marnier or Cointreau
Directions: Place rhubarb, sugar and orange juice in a large saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar. Cover the pan, reduce heat to medium low and simmer until rhubarb is very soft, about 6 minutes. Remove from heat and stir in the orange liqueur. Transfer to a bowl and refrigerate until chilled at least 15 minutes or up to 24 hours.
To assemeble the fool, alternate layers of the rhubarb mixture and the yogurt in 4 large wine goblets. Use a small knife to gently swirl the top layers of fruit and yogurt together. Serve immediately or refrigerate for up to 1 hour.
Serves 4
* This ingredient can be found in the Rhinebeck Farmers' Market
The rhubarb in the photo is from Migliorelli Farm
Photo by Cheryl Paff
