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https://www.philly.com.au/recipe/rhubarb-and-almond-fool/
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Rhubarb and Almond Fool
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Rhubarb and Almond Fool
15 Mins
Prep time
30 Mins
Cooking time
Serves
4
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What you need
1 bunch (approx. 500g) rhubarb, trimmed, cut into 5cm lengths
1/4 cup caster sugar
1/4 tablespoon water
1 teaspoon vanilla essence
1/2 cup caster sugar
2 tablespoons water
50g blanched almonds, blanched, roughly chopped
125g tub PHILADELPHIA Light Spreadable Cream Cheese
1/4 cup cream
How to make it
PLACE rhubarb, sugar, water and vanilla into a saucepan. Cook over a medium heat for 8-10 minutes. Remove from heat and refrigerate.
PLACE sugar and water in a small heavy-based saucepan and heat over a medium-low heat without stirring until mixture starts to brown. Remove from heat, stir through almonds and pour onto a lined baking tray. Allow to set, then process 2/3 until coarse crumbs form. Break remaining into shards to garnish.
COMBINE PHILLY, cream and almond crumbs until smooth. Spoon 1/2 of the rhubarb mixture between serving glasses. Top with 1/2 of the PHILLY mix, and repeat layering. Garnish with a shard of almond praline.
Recipe or Meal Type
Entertaining
Cuisines
Baking
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