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Rhubarb Fool

Ingredients:

1 3/4 cup whipping cream
1 === rhubarb compote ===
2 lb fresh young rhubarb with pink stems
1/4 cup water
1 liquid sweetener to equal 1 1/2 cup

Instructions:

Make the Rhubarb Compote: Trim the leaves and the lower end of the stalks
from the rhubarb and cut into 1-inch chunks. Place in a non corrodible
saucepan with the water. Cover and set over low heat. Stew gently for at
least an hour.

Remove from the heat and pour into a bowl. Let cool and add the sweetener.
Allow to cool, then drain for an hour in a sieve. Whisk the rhubarb into
a coarse pulp. (Makes about 4 cups)

Whisk the cream to firm peaks and fold into the rhubarb pulp. Pour into
tall wine glasses to make individual servings or into a large serving bowl.
Refrigerate until ready to serve.

This recipe yields 8 servings.

Total Carbohydrates: 54.51 grams
Total Carbohydrates minus Fiber: 40.8 grams
Carbohydrates per Serving: 6.81 grams
Carbohydrates per Serving minus Fiber: 5.10 grams

Servings: 8

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