For a richer flavor, consider adding a splash of vanilla extract or a grating of orange zest to the whipped cream. If you prefer a smoother texture, you can lightly mash some of the rhubarb compote with a fork before layering. For a visually stunning presentation, garnish the fools with a sprig of fresh mint or a few candied orange peels before serving. The fool can be made a day ahead; store the rhubarb and the whipped cream separately in the refrigerator and assemble just before serving.
Rhubarb Fool
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs 25 mins
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SERVING8 People
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VIEWS21
A quintessential summer treat, this Rhubarb Fool features tender, gently tart rhubarb compote swirled with clouds of sweet, pillowy whipped cream. It's a delightful dance of textures and flavors that evokes memories of sunny afternoons and garden gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol82 mg
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Fiber2 g
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Protein2 g
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Saturated Fat14 g
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Sodium28 mg
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Sugar30 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Prepare the Rhubarb: Trim the ends from the rhubarb stalks and cut them into approximately 6-inch lengths. Soak in a large bowl of cold water for 20 minutes to help remove some of the bitterness. Drain well and pat dry. Cut the rhubarb crosswise into 1/2-inch slices. (Prep time: 20 minutes)
02
Step
1 hrs 10 mins
Make the Rhubarb Compote: In a medium saucepan, combine the orange juice, 1 cup of granulated sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Add the sliced rhubarb. Return to a boil, then reduce the heat to medium-low and simmer gently, stirring infrequently (only 2-3 times), until the rhubarb is tender and yielding, about 7-10 minutes. Be careful not to over-stir, as this will cause the rhubarb to break down completely. Transfer the rhubarb mixture to a glass or ceramic bowl, cover tightly with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled, at least 1 hour, or preferably longer. (Cook time: 10 minutes, Chill time: 1+ hour)
03
Step
7 mins
Whip the Cream: In a large bowl, using an electric mixer fitted with the whisk attachment, whip the cold heavy cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Be careful not to overwhip. (Whip time: 5-7 minutes)
04
Step
6 hrs
Assemble the Fools: To assemble the fools, spoon approximately 1/4 cup of the chilled rhubarb compote into each of 8 small glasses or dessert bowls. Top with an equal amount of whipped cream. Repeat the layers, creating a visually appealing swirl effect, until you reach the tops of the glasses. Cover the glasses loosely with plastic wrap and refrigerate for at least 1 hour, or up to 6 hours, to allow the flavors to meld. (Assembly time: 15 minutes, Chill time: 1+ hours)
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Bailey Weissnat
May 29, 2025I made this for a summer BBQ and it was a huge hit. Everyone asked for the recipe!
Gillian Green
May 15, 2025This recipe is a dream! The rhubarb was perfectly tart and the whipped cream was so light and fluffy. My family devoured it!
Hobart Boehmthiel
Apr 24, 2025Easy to follow and absolutely delicious. A classic dessert done right!
Johnson Bednar
Apr 16, 2025I found that the rhubarb was still a little too tart for my taste, so next time I will add a bit more sugar. But overall, a great recipe!
Kaitlyn Fisher
Apr 9, 2025I loved the addition of orange juice. It really brightened the flavor of the rhubarb. I will definitely be making this again!