Title: Strawberry Rhubarb Fool
Categories: Dessert
Yield: 4 Servings
| 1/2 | c | Granulated sugar |
| 1 | | Envelope unflavoured gelatin |
| | | About 2 1/4 ts |
| 1 | c | Chopped fresh or frozen |
| | | Rhubarb |
| 1 1/2 | c | Quartered strawberries |
| 1 | c | Whipping cream |
| 1 | tb | Brown sugar |
| 1/2 | c | Finely chopped strawberries |
| 16 | | Sesame lace cookies |
In medium saucepan combine sugar and gelatin. Stir in 1/2 cup water. Cook
stir over medium heat until gelatin is dissolved. Stir in rhubarb. Bring to
boiling reduce heat. Cover simmer 10 minutes or until tender. Watch
mixture it may foam up. Remove from heat. Stir in quartered strawberries.
Cover let stand 15 minutes. Press through fine meshed sieve or process in
food processor until almost smooth. Cover chill 2 hours or until partially
set stir occaisonally. In chilled mixing bowl beat cream with brown sugar
on low speed until soft peaks form. Fold into gelatin. Fold in
strawberries. Cover chill 4 to 24 hours or until mixture is set. Serve in
Sesame Lace Cookies. Garnish with berries and or mint leaves if desired.
Makes 16