Place rhubarb in a large saucepan with sugar and orange liquer. Simmer, covered over medium heat, stirring frequently for 15 minutes until very tender and rhubarb slices no longer have any shape.
Stir in strawberries and combine to simmer very gently, uncovered stirring occasionally, until strawberries are soft, about 10 minutes. Remove from heat and stir in vanilla. mixture should be a thick puree. Turn into a large bowl and cool completely.
Using an electric mixer, beat cream until stiff peaks form when beaters are lifted. Fold cream into rhubarb mixture only enough that it streaks the rhubarb and pink ripples show. Spoon into dessert bowls and serve with crisp cookies.
Originally Submitted
7/15/2012
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