Rhubarb Fool
A light and creamy British dessert made with whipped cream and tangy stewed rhubarb. It's simple, elegant, and perfect for spring and summer!
Equipment
- Saucepan
- Mixing bowl
- Hand mixer or stand mixer
- Serving Glasses
Ingredients
Rhubarb Compote
- 3 cups chopped rhubarb fresh or frozen
- 1/2 cup granulated sugar adjust to taste
- 1 tsp vanilla extract
- 2 tbsp water
Whipped Cream
- 1 1/4 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Combine rhubarb, sugar, vanilla, and water in a saucepan. Simmer over medium heat for 10–12 minutes until soft and jammy. Let cool completely.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Fold half of the cooled rhubarb compote into the whipped cream gently to create a marbled effect.
- Spoon the mixture into individual glasses. Top with remaining rhubarb compote.
- Chill for at least 1 hour before serving.
Notes
You can substitute strawberries for half the rhubarb or use Greek yogurt instead of cream for a lighter option. For extra elegance, serve with shortbread cookies or fresh mint on top.