Rhubarb & Banana Fool

4
Easy
Desserts
1 hour 30 minutes

Characteristics

Nutritional Facts Per Serving

260
Calories
2 g
Protein
40 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 260
  • Lipides 11 g
    • Saturated fat  7 g
  • Cholesterol 40 mg
  • Sodium  15 mg
  • Carbs 40 g
    • fiber  2 g
    • Sugar  31 g
  • Protein 2 g

Ingredients

  • 2½ cups (625 mL) chopped fresh or frozen rhubarb
  • ½ cup (125 mL) sugar
  • 2 tbsp (30 mL) lime juice
  • ½ cup (125 mL) 35% whipping cream
  • ¾ cup (175 mL) mashed ripe banana
  • 1 tbsp (15 mL) dark rum (optional)
  • 1 tsp (5 mL) vanilla extract
  • 2 tbsp (30 mL) shredded unsweetened coconut, toasted (optional)

Method

  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.
  2. Whip cream with electric mixer until stiff peaks form. With rubber spatula, gently fold in mashed banana, rum (if using) and vanilla.
  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.

Related Recipes