Tangy Rhubarb Fool | Reader's Digest Canada
"I came up with this recipe because I love mousse, and because it’s an easy way to enjoy rhubarb in a dessert that’s light and refreshing." —Alan Mortensen, Dwight, Illinois
Ingredients
- 4 cups plain yogurt (32 ounces)
- 3 cups chopped fresh or frozen rhubarb
- 3/4 cup sugar (divided)
- 2 tbsp water
- 1 tsp white balsamic vinegar
- Dash salt
- 1 cup heavy whipping cream
- 1/8 tsp vanilla extract
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