Rhubarb & Banana Fool
Prep Time
Serves
Cooking Mode
2½ cups chopped fresh or frozen rhubarb
½ cup sugar
2 tbsp lime juice
½ cup 35% whipping cream
¾ cup mashed ripe banana
1 tbsp dark rum (optional)
1 tsp vanilla extract
2 tbsp shredded unsweetened coconut, toasted (optional)
2½ cups chopped fresh or frozen rhubarb
½ cup sugar
2 tbsp lime juice
½ cup 35% whipping cream
¾ cup mashed ripe banana
1 tbsp dark rum (optional)
1 tsp vanilla extract
2 tbsp shredded unsweetened coconut, toasted (optional)
Directions
1To 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.
2Whip cream with electric mixer until stiff peaks form. With rubber spatula, gently fold in mashed banana, rum (if using) and vanilla.
3Divide 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.
Tips
1
To prepare fresh rhubarb, trim ends and discard leaves.
Disclaimer
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Personal Note
Personal Note
