Rhubarb Fool is a traditional British dessert that’s both simple and elegant. It combines the tangy brightness of stewed rhubarb with lightly sweetened whipped cream for a refreshing, creamy treat. Perfect for spring and summer when rhubarb is in season, this dessert is easy to prepare yet impressive enough to serve at any gathering.
Why You’ll Love This Recipe
Fresh & Seasonal – A beautiful way to showcase spring rhubarb.
Sweet & Tangy Balance – The tartness of rhubarb pairs perfectly with smooth cream.
Quick to Prepare – Minimal effort for a lovely, elegant dessert.
Light & Creamy – Fluffy texture that feels indulgent without being heavy.
Ingredients
- 1 lb (450g) rhubarb, trimmed and chopped
- ½ cup granulated sugar (adjust to taste)
- 1 tbsp orange juice (or lemon juice)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Cook the Rhubarb
Place rhubarb, granulated sugar, and orange juice in a saucepan over medium heat. Cook for 8–10 minutes until the rhubarb softens and breaks down into a compote. Taste and adjust sweetness if needed. Let cool completely. - Whip the Cream
In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. - Fold Together
Gently fold the cooled rhubarb compote into the whipped cream, leaving streaks for a marbled effect if desired. - Chill and Serve
Spoon into glasses or bowls and chill for at least 30 minutes before serving.
Nutritional Information
Calories: 210
Protein: 2g
Fat: 12g
Carbohydrates: 24g
Sugar: 20g
Fiber: 2g
Tips for Success
- Cool the Rhubarb – Make sure the compote is fully cooled before folding into the cream.
- Add Variety – Garnish with fresh strawberries or crushed biscuits for extra texture.
- Adjust Sweetness – Rhubarb can be very tart; add more sugar if needed.
Why This Recipe Works
The natural tartness of rhubarb balances beautifully with the lightly sweetened whipped cream, creating a dessert that’s light, refreshing, and perfectly creamy. The simple preparation highlights the seasonal fruit while keeping the dish elegant.
Rhubarb Fool is a timeless dessert that’s light, tangy, and irresistibly creamy. With just a few ingredients and simple steps, it’s an easy yet impressive way to celebrate the unique flavor of rhubarb.
Rhubarb Fool – Sweet, Tangy, and Creamy Delight
4
10
minutes10
210
kcalA creamy, refreshing dessert made with tangy rhubarb compote folded into sweetened whipped cream, creating a light and elegant treat perfect for spring and summer.
Ingredients
1 lb (450g) rhubarb, trimmed and chopped
½ cup granulated sugar (adjust to taste)
1 tbsp orange juice (or lemon juice)
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
- Cook the Rhubarb
Place rhubarb, granulated sugar, and orange juice in a saucepan over medium heat. Cook for 8–10 minutes until the rhubarb softens and breaks down into a compote. Taste and adjust sweetness if needed. Let cool completely. - Whip the Cream
In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. - Fold Together
Gently fold the cooled rhubarb compote into the whipped cream, leaving streaks for a marbled effect if desired. - Chill and Serve
Spoon into glasses or bowls and chill for at least 30 minutes before serving.
Notes
- Cool the Rhubarb – Make sure the compote is fully cooled before folding into the cream.
Add Variety – Garnish with fresh strawberries or crushed biscuits for extra texture.
Adjust Sweetness – Rhubarb can be very tart; add more sugar if needed.