Rhubarb Fool

Spring is here! Make this rhubarb fool for a quick and easy dessert. Rhubarb sauce and whipped cream. Gluten-free.

Easy Rhubarb Fool
Sally Vargas

There’s no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here!

This British dessert goes way back — we’re talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries.

I've lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It's an easy-peasy dessert for a weeknight dinner or a spring party!

Rhubarb Fool Recipe shown in serving glasses
Sally Vargas

I like to add a little sour cream to the whipped cream in my fools — it gives the dessert some tang and also helps stabilize the cream to keep it from weeping.

Cream always whips better in a chilled bowl, but if you forget to chill it, just swirl some ice cubes and cold water in a metal bowl and then dry thoroughly before whipping the cream.

Too often rhubarb’s bright pink washes out in a profusion of juice and turns a disappointing gingery brown in the cooking process, but I think I finally solved that problem.

To preserve its rosy color, cook the rhubarb very briefly in a wide pan to facilitate evaporation, and immediately transfer it to a bowl to finish cooking off the heat.

Rosewater, available in Middle Eastern and Indian grocery stores and online, adds a romantic touch. But it's fine to skip it if you don't have any in your kitchen or have trouble finding it.

Rhubarb Fool

Prep Time 10 mins
Cook Time 8 mins
Chilling 2 hrs
Total Time 2 hrs 18 mins

Look for bright magenta-red stalks of rhubarb for this recipe and avoid thin, green ones, which are often more tart.

Shop for rosewater at Middle Eastern and Indian grocery stores, or online.

Ingredients

For the rhubarb sauce:

  • 1/2 cup sugar, or more, to taste

  • 1 tablespoon finely grated orange zest

  • 2 tablespoons orange juice

  • 1 pound rhubarbstalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups)

  • 1/2 teaspoon rosewater, optional

For the whipped cream:

  • 3/4 cup heavy whipping cream

  • 1/4 cup sour cream, stirred

Method

  1. Cook the rhubarb:

    Place a medium-sized, heat-proof bowl on the counter next to the stove. In a wide, deep skillet over medium heat, stir together the sugar, orange zest and orange juice. Stir constantly until the mixture liquefies and begins to boil. (It's fine if not all the sugar is dissolved at this point.)

    Raise the heat to high and add the rhubarb. Cook, stirring constantly, until the rhubarb juices start to flow, the liquid comes to a boil, and the sugar dissolves completely.

    Adjust the heat to maintain a gentle simmer. Cook, stirring often, for an additional 4 to 6 minutes, or until the rhubarb starts to fall apart, but about one-third of the chunks remain intact. Taste and add more sugar, 1 tablespoon at a time, if you like.

    Easy Rhubarb Fool
    Sally Vargas
    Easy Rhubarb Fool
    Sally Vargas
    Easy Rhubarb Fool
    Sally Vargas
    Easy Rhubarb Fool
    Sally Vargas
  2. Cool the rhubarb:

    Immediately pour the rhubarb puree into the heatproof bowl and stir in the rosewater, if using. Cool to room temperature; the rhubarb will continue to soften as it sits.

    Easy Rhubarb Fool
    Sally Vargas
  3. Refrigerate the rhubarb for 2 to 3 hours, or until completely chilled:

    This rhubarb mixture can also be prepared several days in advance and kept refrigerated, or frozen for up to 3 months. (Thaw in the fridge overnight, if frozen.)

  4. Whip the cream:

    In a chilled bowl, whip the cream with an hand mixer or stand mixer until it forms soft peaks but is slightly under-whipped. Whisk in the sour cream just until combined (the cream should still form soft peaks).

    Easy Rhubarb Fool
    Sally Vargas
  5. Assemble the fool:

    Add the whipped cream to the bowl of rhubarb. With a rubber spatula, swirl the cream and rhubarb together so that the mixture has streaks of rhubarb, but is not fully mixed. Spoon the fool into tall dessert dishes or wine glasses, and chill until ready to serve.

    The fool is best eaten on the day it is made, but leftovers will keep, covered, for a few days.

    Easy Rhubarb Fool
    Sally Vargas
Easy Rhubarb Fool
Sally Vargas
Nutrition Facts (per serving)
1223 Calories
77g Fat
133g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Amount per serving
Calories 1223
% Daily Value*
Total Fat 77g 98%
Saturated Fat 47g 236%
Cholesterol 236mg 79%
Sodium 86mg 4%
Total Carbohydrate 133g 48%
Dietary Fiber 9g 32%
Total Sugars 115g
Protein 11g
Vitamin C 62mg 308%
Calcium 580mg 45%
Iron 1mg 8%
Potassium 1625mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.