Rhubarb Fool
Delight your taste buds with the velvety sweetness of Rhubarb Fool, a classic British dessert that strikes the perfect balance between tangy and creamy. This easy-to-make recipe combines tender, tart rhubarb simmered into a luscious compote with a touch of vanilla, swirled through airy whipped cream sweetened with powdered sugar. The marbled effect adds a visual appeal, while the bright rhubarb topping provides a pop of flavor in every spoonful. Ready in just 35 minutes and perfect for serving chilled, this no-bake dessert is an ideal way to showcase seasonal rhubarb. Perfect for spring or summer gatherings, this foolproof (pun intended) dessert will have everyone asking for seconds! Keywords: rhubarb dessert, no-bake recipe, classic British dessert, spring recipes, easy creamy dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Rhubarb stalks
- 100 grams Granulated sugar
- 50 milliliters Water
- 1 teaspoon Vanilla extract
- 300 milliliters Heavy cream (double cream)
- 2 tablespoons Powdered sugar
Instructions
Wash the rhubarb stalks thoroughly and trim the ends. Cut the stalks into small, even pieces about 1/2 inch thick.
In a medium-sized saucepan, combine the rhubarb pieces, granulated sugar, and water. Place the pan over medium heat.
Cook the rhubarb mixture for 15-20 minutes, stirring occasionally, until the rhubarb breaks down and forms a thick, jam-like consistency.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the rhubarb compote to cool completely to room temperature. You can speed this up by transferring it to a bowl and placing it in the refrigerator.
In a large mixing bowl, use a hand mixer or whisk to whip the heavy cream until soft peaks form.
Gently fold in the powdered sugar to sweeten the cream, being careful not to deflate it.
Once the rhubarb compote has cooled, gently fold about two-thirds of it into the whipped cream. Swirl the rhubarb through the cream rather than fully mixing it, to create a marbled effect.
Divide the mixture between 4 serving glasses or bowls. Spoon the remaining rhubarb compote on top of each serving for an extra burst of flavor and color.
Chill the rhubarb fool in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold and enjoy this refreshing and tangy dessert!
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 127.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
