Rhubarb & Banana Fool

  • Prep Time 5 min
  • Total Time 2 h
  • Chill Time 1 h 30 min
  • 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

To prepare fresh rhubarb, trim ends and discard leaves.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 260
  • Fat 11 g
  • Saturated Fat 7 g
  • Carbs 40 g
  • Sugar 31 g
  • Protein 2 g
  • Cholesterol 40 mg
  • Fibre 2 g
  • Sodium 15 mg

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