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    Home » Recipes » Desserts (No Bake) » Rhubarb Fool: a Light, Dreamy British Dessert

    LAST UPDATED: October 17, 2019 • FIRST PUBLISHED: July 16, 2019 By Toni Dash 49 Comments

    Rhubarb Fool: a Light, Dreamy British Dessert

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Rhubarb Fool title image

    Rhubarb Fool is a creamy, tangy, chilled whipped dessert with a dreamy texture that’s like eating a rhubarb-flavored cloud. This easy recipe is a ‘must make’ during rhubarb season!

    Rhubarb Fool title image

    Rhubarb lovers! This recipe is for YOU! This iconic British summer dessert is a light and dreamy recipe to celebrate rhubarb season: Rhubarb Fool.

    I was looking back at some older recipes on Boulder Locavore to find a rhubarb season favorite: Brined Boneless Pork Loin Roast with Rhubarb-Cherry Port Sauce. The sweet-tangy combo of the sauce and the ease of cooking the lean pork roast make it a favorite in my household.

    I happened to glance at the first comment on the recipe which was from a friend in England, Sue (who shared a guest post about What the Heck IS Boxing Day Anyway?), asking ‘have you made Rhubarb Fool?’ I’d long since forgotten her question but the time seemed right to make it!

     

    Sliced fresh rhubarb with sugar in a taupe saucepan

    What is Rhubarb Fool?

    A British dessert harkening back a few centuries, Rhubarb Fool is a light dessert combining a sweet-tangy rhubarb compote with freshly whipped unsweetened cream. The two are folded together making a cloud-like, lofty rich dessert with signature rhubarb flavor.

    Sweetened cooked rhubarb in a taupe saucepan with rhubarb stalks in the background

    Rhubarb is Really a Vegetable (shhhhhh)

    Did you know rhubarb is actually a vegetable? For those unfamiliar it looks like a brightly blushing cousin of celery in ribbed stalks. Rhubarb’s distinct tangy flavor pairs well with sweet flavors making it a main star of desserts over savory dishes; Strawberry Rhubarb Pie probably being the most familiar.

    Rhubarb has a shorter season in the United States, usually showing up in stores in the spring with the prime season being April through June. Gobble it up while you can!

    There are many delicious recipes in which to use it (I’ll list more below) but it won’t be around too long.

    Straining cooked rhubarb to separate the pulp from the juice using a strainer over a large measuring cup

    How to make Rhubarb Fool – Step by Step:

    The tangy rhubarb is cut into slices and combined with sugar in a medium saucepan over medium heat, covered. No water is required because the cooking process releases the water in the rhubarb.

    The mixture cooks for five minutes and the rhubarb is soft and begins to breakdown. A few stirrings, and three more minutes breaks the rhubarb down fully.

    PRO TIP: The more the rhubarb is stirred, the more it breaks down while cooking. If you prefer larger pieces, stir less. If you prefer a smoother texture as shown in the photos, stir more at the end to reach the desired consistency.

    Collage of recipe process steps for making Rhubarb Fool

    The rhubarb mixture is put into a strainer (a fine mesh sieve) allowing the juice to separate leaving a thick compote. Both are chilled separately.

    Heavy whipping cream is whipped into soft peaks and the rhubarb compote is folded in creating a lightly streaked salmon-color dessert. The rhubarb fool is spooned into serving glasses or bowls, drizzled with the juice and chilled for at least an hour before serving.

    It’s a simple but rich dessert and one that celebrates rhubarb flavor. At first I was hesitant about not adding sugar to the whipping cream but it’s truly perfect without it.

    Two glasses of chilled, creamy Rhubarb Food dessert with fresh mint sprigs

    More Rhubarb Recipes You’ll Love:

    • Rhubarb Crunch
    • Rhubarb Upside Down Cake
    • Rhubarb Grunt: A Classic Americana Rhubarb Dessert
    • Rhubarb Pie cocktail

     

    Try These Recipes too!

    Creme Brulee in the Instant Pot

    If you’ve tried this Rhubarb Fool recipe or any other recipe on BoulderLocavore.com please don’t forget to RATE THE RECIPE and let me know where you found it in the comments below, I love hearing from you!

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    Creamy Rhubarb Fool dessert in clear glasses with fresh mint

    Rhubarb Fool

    This lofty, chilled dessert is a summer favorite. A simple sweetened rhubarb compote is folded into freshly whipped cream, drizzled with rhubarb syrup and chilled. It's a rich summery dessert.
    5 from 21 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: British
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 1 hour 20 minutes
    Servings: 6
    Calories: 321kcal
    Author: Toni Dash
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    Ingredients

    • 1 pound Rhubarb rinsed, ends trimmed, leaves removed and cut into ½-inch thick slices
    • ¼ cup Granulated Sugar
    • 2 cups Heavy Whipping Cream

    Instructions

    • Combine the rhubarb and sugar in a medium sauce pan with lid over medium-high heat. Allow to come to a simmer and cook for 5 minutes stirring a few times. Stir and reduce heat to low, replace the lid and allow to cook an additional 3 minutes until the rhubarb is soft and breaking down. NOTE: the more it is stirred the more it will breakdown into smaller pieces.
    • Place a sieve over a small bowl and allow the juice from the rhubarb to drain into the bowl. Reserve the juice. Allow both to cool. NOTE: may be refrigerated to speed cooling or until later dessert preparation.
    • Whip the heavy whipping cream until it makes soft peaks. Fold in the rhubarb compote (NOT the separated juice) until they are combined. Spoon into serving glasses and drizzle with some of the juice. Chill for at least 1 hour before serving. NOTE: the juice may be drizzled on just before serving instead OR in addition.

    Video

    Nutrition

    Calories: 321kcal | Carbohydrates: 13g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 33mg | Potassium: 277mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1245IU | Vitamin C: 6.5mg | Calcium: 117mg | Iron: 0.2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: April 29, 2018

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Betsy says

      May 12, 2021 at 8:16 pm

      5 stars
      Absolutely delicious! Surprisingly light and refreshing! I love how easy this is. I thought I had made all the available rhubarb recipes and then you go and present me with this. Wonderful! Love it!

      Reply
    2. wilhelmina says

      May 12, 2021 at 8:09 pm

      5 stars
      I love rhubarb and this is the perfect way to showcase it! So fluffy and delicious!

      Reply
    3. Natalie says

      May 12, 2021 at 6:52 pm

      5 stars
      SO refreshing!! Creamy, cool, & great flavor! This couldn’t be any easier to make!

      Reply
    4. Suzy says

      July 18, 2019 at 5:52 am

      5 stars
      I absolutely LOVE how easy this was to make! So delicious and perfect for summer!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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