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Rhubarb & Banana Fool

Rhubarb & Banana Fool

Prep Time: 5 mins

Cooking Time: 1 h 30 m

Total Time: 2 h

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

Method

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.

Characteristics

Dessert Low Sodium Nut Free Vegetarian

Nutritional Facts Per Serving

Nutrition Description:: Per serving (¼ of the recipe):

Calories:: 260

Fat:: 11 g

Saturated Fat:: 7 g

Carbs:: 40 g

Fibre:: 2 g

Sugar:: 31 g

Cholesterol:: 40 mg

Protein:: 2 g

Sodium:: 15 mg

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