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Four servings of rhubarb fool in clear glasses, each layered with whipped cream, crumble topping, and garnished with fresh mint leaves on a white plate.

Rhubarb Fool with Whipped Cream & Crumble

A light, creamy, and refreshingly tart no-bake dessert, this Rhubarb Fool layers sweet-tangy rhubarb compote with whipped cream and buttery crumble topping. Perfect for spring and summer entertaining or an easy weeknight treat.
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Equipment

  • Medium saucepan
  • Mixing bowls
  • Electric mixer or whisk
  • - Spatula
  • Small dessert glasses or ramekins
  • Spoon for layering

Ingredients
  

  • Rhubarb Compote:
  • 3 cups chopped rhubarb fresh or frozen, about 1-inch pieces
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Whipped Cream:
  • 1 cup heavy whipping cream chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Crumble Topping:
  • ½ cup crushed digestive biscuits or graham crackers
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar
  • Optional Garnish:
  • Fresh mint leaves
  • Extra crumble
  • Dollop of whipped cream

Instructions
 

  • Make the rhubarb compote:
  • In a saucepan over medium heat, combine chopped rhubarb, granulated sugar, lemon juice, and vanilla. Cook for 10–15 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens slightly. Let it cool completely.
  • Prepare the whipped cream:
  • In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside in the fridge.
  • Make the crumble topping:
  • Mix crushed biscuits, melted butter, and brown sugar in a small bowl. Toast lightly in a skillet over medium heat for extra crunch, if desired.
  • Assemble the fool:
  • Gently fold the cooled rhubarb compote into the whipped cream. Swirl lightly for a marbled effect—do not overmix.
  • Serve:
  • Layer the fool into dessert glasses with a spoonful of crumble in the middle or on top. Garnish with fresh mint and an extra dollop of cream if desired.

Notes

You can use frozen rhubarb—just thaw and drain excess liquid before cooking.
Add orange zest or a splash of elderflower cordial to the compote for extra depth.
For a dairy-free version, use chilled coconut cream instead of heavy cream.
The assembled fool can be stored in the fridge for up to 2 days, but for best texture, add crumble just before serving.
Use clear dessert glasses to show off the beautiful pink and white swirls.