Rhubarb Fool

I talked a few posts back about how much I love roasted vegetables. So when I came across a recipe that included roasted rhubarb in one of my old issues of Everyday with Rachael Ray, I knew I had to try it. This makes a great dessert or you can do like we did and enjoy it as an afternoon snack on a hot day. Either way, you are in for a real treat!

Rhubarb Fool

Preheat the broiler. Using a mixer, beat together 3/4 cup room-temperature cream cheese,

1/2 cup sugar, the grated peel of 1 orange and a pinch salt until smooth.

Beat in 1 cup heavy cream until soft peaks form, about 1 minute; refrigerate.

Slice 1 pound rhubarb crosswise into 1/2-inch pieces. On a large rimmed baking sheet,

toss the rhubarb with 1 tablespoon orange juice, then sprinkle with 1/2-cup sugar 

and spread in an even layer. Broil about 2 inches from the heat, shaking the pan

once or twice, until softened, 8 to 10 minutes. Let cool to room temperature,

about 15 minutes. Layer in juice classes with the orange cream. 

*Helpful Hint: Use foil on your baking sheet. Cleaning up orange juice and sugar that has been roasted onto your pan is no fun!

I have to say that even my picky eater ate this up so it is something to try feeding your kids!