Description

Rhubarb Fool is a classic British dessert made with sweetened stewed rhubarb folded into whipped cream. It’s light, silky, and showcases rhubarb’s beautiful tartness in the most delicious way. Perfect for spring evenings or when you want an effortless yet impressive treat.

Ingredients

Units Scale

3 cups chopped fresh rhubarb

1/3 cup granulated sugar (adjust to taste)

2 tbsp orange juice or water

1 tsp vanilla extract (divided)

1 cup heavy whipping cream

1 tbsp powdered sugar (for the whipped cream)

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Instructions

Cook the rhubarb: In a medium saucepan, combine rhubarb, granulated sugar, and orange juice. Cook over medium heat for 10–12 minutes, stirring occasionally, until the rhubarb is soft and broken down. Remove from heat and stir in 1/2 tsp vanilla.
Cool completely: Let the rhubarb mixture cool to room temperature, then chill in the fridge for at least 30 minutes.
Whip the cream: In a separate bowl, beat the heavy cream with powdered sugar and remaining 1/2 tsp vanilla until soft peaks form.
Assemble the fool: Gently fold the cooled rhubarb into the whipped cream. You can fully mix it for a uniform look or swirl it for a marbled effect.
Serve chilled in glasses or small bowls. Garnish with extra rhubarb, mint, or crushed cookies if desired.

Notes

You can make the rhubarb compote a day ahead and store it in the fridge.
Swap in some strawberries for a strawberry-rhubarb version.

For a lighter option, use Greek yogurt in place of some or all of the whipped cream.