Rhubarb & Banana Fool

Prep time: 5min
Total time: 120min
Serves: 4
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
Per serving (¼ of the recipe):
calories
260
fat
11 g
saturated fat
7 g
carbs
40 g
sugar
31 g
protein
2 g
cholestrol
40 mg
fibre
2 g
sodium
15 mg

Directions

  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.