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 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!
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.
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.
How to make Rhubarb Fool – Step by Step:
The tangy rhubarb is cut into slices and combined with sugar in a medium saucepan, covered. No water is required because the cooking process releases the water in the rhubarb.
The mixture cooks for five minutes and the rhubarb begins to soften and 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.
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.
More Rhubarb Recipes You’ll Love:
- Rhubarb Crunch
- Rhubarb Upside Down Cake
- Rhubarb Grunt: A Classic Americana Rhubarb Dessert
- Rhubarb Pie cocktail
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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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.
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.
robin rue says
I have never had a rhubarb before, but this sounds like a great dessert to try it in. Wow, I can’t wait to make these.
Toni Dash says
If you’ve never had rhubarb, this is a great place to start!
Demeter says
This looks ah-mazing! The perfect way to highlight the wonderful flavor of rhubarb!
Melissa Chapman says
I have never cooked with rhubarb before but you make it look and sound like it is the vegetable to use for a great dessert. I love fresh cream so together this is a dish I will try in the next days when I get some rhubarb
KRYSTEL SPELL says
I had no idea rhubarb was a vegetable. This looks really tasty and like a good light Summer treat. I also love that it’s 3 ingredients because I can’t stand complicated recipes. This seems pretty easy!
lauren says
I will be adding this to my summer recipes list. What a great way to get introduced to Rhubarb. You made it look so easy to make.
Kim Croisant says
I really love the taste of Rhubarb and hopefully I can start baking desserts with it. I just haven’t attempted it yet. I just love the taste.
Danielle Smith says
This rhubarb fool looks amazing! I’ve never heard of it, but we sometimes pick rhubarb for pies and the like. I’ve marked this, should we get our hands on some!
Mandee says
This looks and sounds amazing! I love rhubarb! I’ve never actually made anything with it though. We always just pull, wash and eat!
Heather says
There’s so much of the world I need to explore, and so many food items I need to eat. I’d never even heard of a Rhubarb Fool, but the combination of veggie and cream sounds delightful. I’ll be on the lookout for rhubab on my farmers’ market trips.
Toni Dash says
Because rhubarb is naturally SO tart and tangy it’s almost always combined with sugar in some form. I’ve put it into savory sauces but with other sweeter flavors like port wine or cherries. It’s something fun to try especially since it’s only around for a few months of the year!
Reesa says
I’ve never had rhubarb before! I love how creamy this looks.
Toni Dash says
Really?! You must try this! Rhubarb is unique to any other flavor I’ve experienced.
I Heart Naptme says
This looks amazing! So creamy and fresh!
Melissa says
That looks so decadent and like a dessert that I could actually recreate! Definitely putting this on my must prepare list for the summer! Thanks for sharing
Kathy says
That looks really delicious. I have never had a dessert like this before. I do enjoy rhubarb, so I bet this tastes great.
brianne says
Wow this looks delicious! I would love to make this for my family!
Erin Dee says
This looks so delicious! It’s a must-make before rhubarb season is over!
brianne says
This dessert looks super delicious! I would love to try and make this at home!
Keikilani says
My mom always talked about Rhubarb when I was growing up, but we never really had any. I would love to try this recipe. Looks so yummy.
janis says
I love rhubarb, but I didn’t know it was technically a vegetable. Still your recipe looks amazing and I must try it.
Melanie says
One of our favorite restaurants is a local pub. There are so many dishes from Britain that I had just never tried. Can’t wait to make a rhubarb fool. It’s brand new to me, but sounds lovely.
Sarah says
Yum! I’ve never had anything like this but it sure does sound delicious. My husband loves Rhubarb so this would be a huge win for him.
Rosey says
OH my, that is a good looking way to use the rhubarb. My grandma used to make rhubarb pie. She’d have probably loved this one!
Krista says
I have been excited for Rhubarb recipes!
Becca Wilson says
I have no clue what rhubarb even tastes like but that looks delicious! I need to give it a try for sure.
Toni Dash says
Sounds like it’s time to find out Becca! It’s really unlike any other flavor. Tangy, and tart unlike other flavors which is why it does so well in sweet dishes (that tartness is tamed).
Amy @ Little Dairy on the Prairie says
I love rhubarb recipes! I cannot wait to make them!
Annemarie LeBlanc says
Rhubarb is something we rarely have. However, reading through your recipe, I think we should have it more often. I will also be checking out your other recipes with rhubarb in it. They sure look delicious!
Dee says
This looks so light and fresh, and I love that it’s a no-bake dessert!
Bianca Dottin says
I’ve never eaten rhubarb. This looks like something I would give a try. I’m open to any excuse for dessert.
Jocelyn (Grandbaby Cakes) says
I love the flavor of rhubarb. This dessert looks so creamy and delicious!!!
Megan @ MegUnprocessed says
I’ve never had rhubarb in a dessert! It looks pretty tasty!
Toni Dash says
Really? Where have you heard of it used? I think until I started cooking with it myself, I’d only heard of it used in Strawberry Rhubarb Pie.