This Rhubarb Fool is perfect for a light summer dessert on a hot day. It is creamy, tangy and light as a cloud. Your backyard rhubarb has never tasted this good!! Plus, it is a no-bake dessert that can be made ahead of time.
Love rhubarb and want more? Our top rhubarb recipes are Rhubarb Dump Cake and Rhubarb Dream Bars. Both of these recipes get rave reviews and are some of my personal favorites.
Rhubarb Fool is a classic British dessert made of a sweet but tangy rhubarb compote mixed with whipped cream. This combination makes a simple yet elegant spring and summer dessert.
Why I Love This Recipe
- Anything rhubarb, I love
- Eats like a cloud
- Simple yet divine
- Easy dessert to make
- Great make-ahead
Helpful Items for This Recipe
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Vintage Goblet Glasses Set of 4, Mixed Drink Tumblers, 7.7 oz
5.1-Inch Espresso Spoons Set – 6 Pieces – Mini Coffee Spoon
Pyrex 2 Piece Glass Measuring Cup Set, Includes 1-Cup, and 2-Cup
The Ingredient List for Rhubarb Fool is Short
Although rhubarb is a vegetable, it is served a lot like a fruit. Taking the bitter, sharp, mouth-puckering flavor from it with sugar leaves its gorgeous flavor, which is more like a strawberry and green apple together.
Rhubarb Compote
White sugar – Just white granulated sugar works best for the compote.
Orange juice – This adds a sweet orange flavor to the rhubarb, making it a delicious combination of flavors.
Rhubarb stalks – Get them from a friend’s backyard or your own. Plus, they are plentiful in markets and grocery stores in the spring.
Whipped Cream
Heavy whipping cream – This is also called heavy cream.
Strawberry yogurt – This adds a lovely little tang to the whipped cream and a delightful light strawberry flavor.
Berry sugar – This type of sugar is also called superfine sugar, caster sugar, or castor sugar. It is a finer sugar than granulated and dissolves easily in whipped cream, leaving it grit-free.
How to Make Rhubarb Fool
Rhubarb:
In a medium saucepan over medium heat, add the sugar and orange juice. Cook, stirring constantly, until the mixture comes to a boil. (It’s ok if the all the sugar is not dissolved).
Add the chopped rhubarb to the saucepan and cook, stirring often, until the mixture comes to a boil again.
Reduce the heat and simmer for 8 – 10 minutes or until the rhubarb has just broken down, adding more orange juice a Tbsp at a time as needed. You want the texture of the rhubarb to look like a compote.
Pour the cooked rhubarb into a heat-proof bowl and allow to cool at room temperature for 30 minutes. Then cover and refrigerate the rhubarb for 2 – 3 hours.
Whipped Cream:
When ready to assemble, add the whipping cream and yogurt to a bowl; mix with a hand mixer or stand mixer until soft peaks form.
Add 1 Tbsp of berry sugar at a time to the whipped cream mixture until desired level of sweetness is reached. I like just 1 Tbsp, but you may like it sweeter with the tart rhubarb.
Building the Rhubarb Fool:
Add the whipped cream mixture to the bowl of rhubarb compote and gently stir together using a rubber spatula. You are looking for streaks of rhubarb and cream, you do not want it fully mixed together.
Spoon the rhubarb cream mixture into dessert dishes or wine glasses and chill until ready to serve.
Enjoy!
Recipe Pro Tips!
can you make rhubarb fool ahead of time?
Yes, you actually need to let the rhubarb fool sit refrigerated for about an hour at least. The compote can be made ahead of time and refrigerated for 2 days. The whipped cream mixture can be made ahead up to 6 hours.
Can a fool be made with different fruits?
Yes, traditionally a fool is made with tart ingredients like gooseberries, rhubarb or raspberries, but you can also use strawberries, blueberries or even apples for a fool.
Can you Freeze Rhubarb Fool?
Once constructed, I don’t recommend freezing, but the rhubarb compote on its own can be frozen. Then, thaw and add the whipped cream mixture.
DO YOU LOVE RHUBARB AND WANT MORE?
We have a large rhubarb patch; it is so easy to grow. Here are more delicious ways to use it.
Rhubarb Fool
Video
Ingredients
Rhubarb Compote:
- 1/2 cup white sugar
- 4 Tbsp orange juice plus more as needed
- 1 lb rhubarb stalks trimmed and cut into 1/2-inch pieces (about 4 cups)
Whipped Cream:
- 3/4 cup whipping cream
- 3 Tbsp strawberry yogurt
- 1-2 Tbsp berry sugar
Instructions
Rhubarb:
- In a medium saucepan over medium heat, add the sugar and orange juice. Cook, stirring constantly, until the mixture comes to a boil. (It’s ok if the all the sugar is not dissolved).
- Add the chopped rhubarb to the saucepan and cook, stirring often, until the mixture comes to a boil again.
- Reduce the heat and simmer for 8 – 10 minutes or until the rhubarb has just broken down, adding more orange juice a Tbsp at a time as needed. You want the texture of the rhubarb to look like a compote.
- Pour the cooked rhubarb into a heat-proof bowl and allow to cool at room temperature for 30 minutes. Then cover and refrigerate the rhubarb for 2 – 3 hours.
Whipped Cream:
- When ready to assemble, add the whipping cream and yogurt to a bowl; mix with a hand mixer or stand mixer until soft peaks form. Add 1 Tbsp of berry sugar at a time to the whipped cream mixture until desired level of sweetness is reached. I like just 1 Tbsp, but you may like it sweeter with the tart rhubarb.
Building the Rhubarb Fool:
- Add the whipped cream mixture to the bowl of rhubarb compote and gently stir together using a rubber spatula. You are looking for streaks of rhubarb and cream, you do not want it fully mixed together.
- Spoon the rhubarb cream mixture into dessert dishes or wine glasses and chill until ready to serve. At least one hour and up to 3 hours.
- Decorate with a mint leaf if you like! Enjoy!
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