Rhubarb Fool

Rhubarb fool is a simple yet elegant British-inspired dessert made by folding stewed rhubarb into lightly sweetened whipped cream. The result is a light, airy treat with the perfect balance of tart and sweet, creamy and fruity. It’s an effortless way to highlight rhubarb’s unique flavor, making it an ideal dessert for spring and summer.

Why You’ll Love This Recipe

Rhubarb fool is quick to make, requires only a few ingredients, and has a beautiful, soft pink hue that makes it as pretty as it is delicious. It’s refreshing, not too heavy, and can be dressed up for dinner parties or served casually for a weeknight treat. You can make it ahead of time, and it’s naturally gluten-free.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Granulated sugar
• Lemon juice
• Heavy cream
• Vanilla extract
• Optional: powdered sugar for sweetening the whipped cream

directions

1. Cook the rhubarb: In a saucepan, combine rhubarb, granulated sugar, and lemon juice. Cook over medium heat for 10–15 minutes until the rhubarb breaks down and forms a compote. Let cool completely.
2. Whip the cream: In a mixing bowl, whip the heavy cream with vanilla extract (and powdered sugar, if using) until soft peaks form.
3. Fold together: Gently fold the cooled rhubarb compote into the whipped cream. You can fully mix it for a uniform texture or leave it swirled for a marbled effect.
4. Chill and serve: Spoon into serving glasses or bowls. Chill for at least 30 minutes before serving for best flavor and texture.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Chill time: 30 minutes
Total time: About 55 minutes

Variations

• Add strawberries: Mix in stewed strawberries with rhubarb for a sweeter twist.
• Top with crushed cookies: Add texture with crushed shortbread or ginger snaps.
• Use Greek yogurt: Fold the rhubarb into Greek yogurt instead of whipped cream for a tangy, protein-rich version.
• Layer it: Make a parfait with layers of rhubarb fool and granola or crumbled meringue.
• Spice it up: Add a pinch of cinnamon or ginger to the rhubarb compote.

storage/reheating

Rhubarb fool is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days. The whipped cream may lose some volume over time, but the flavor will still be delicious. This dessert does not require reheating.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it before cooking, then follow the same steps.

Is rhubarb fool served warm or cold?

It’s traditionally served chilled for a refreshing texture and flavor.

Can I make this ahead of time?

Yes, prepare and chill it a few hours in advance — it actually tastes better once set.

Do I need to peel rhubarb?

No, just trim and wash it. The skin breaks down during cooking and adds beautiful color.

Can I sweeten the cream?

Yes, add powdered sugar to the whipped cream to suit your taste.

What’s the best cream to use?

Heavy cream or whipping cream works best for a rich and fluffy texture.

Can I make it dairy-free?

Yes, use coconut cream or a plant-based whipped topping.

Can I freeze rhubarb fool?

Not recommended — freezing affects the texture of whipped cream.

How do I get a swirled look?

Fold the rhubarb compote in gently without fully mixing it.

What can I serve it with?

Shortbread cookies, meringue, or fresh berries make excellent accompaniments.

Conclusion

Rhubarb fool is an easy, elegant dessert that lets the bold flavor of rhubarb shine. With its creamy texture, subtle sweetness, and beautiful presentation, it’s a seasonal treat that’s sure to impress. Whether you serve it in glasses for a dinner party or in bowls for a casual treat, this rhubarb dessert is a foolproof favorite.

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