Rhubarb fool is a classic British dessert that's an easy delight you need to try. Light, creamy, tart and flavorful, it shows rhubarb off at it's finest.
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I'm not sure why this easy dessert isn't better known, as it's so simple to make and with lovely flavors. For me, it brings back memories of childhood in the most delicious way.
What is rhubarb fool?
Rhubarb fool is a classic British dessert made with stewed rhubarb and whipped cream. Some versions use just cream, while others use some yogurt mixed in. Another take is a custard fool using creme Anglaise ('real' custard), though that's arguably a different dessert to some.
It's incredibly simple, and such a delicious treat as the soft, slightly tart fruit and smooth cream mingle together.
Can a fool be made with different fruits?
Absolutely! The version I remember best as a child was gooseberry fool. The tartness of gooseberries is ideal to offset the rich cream. You can make it with many other fruits as well, though more tart ones like gooseberry, currants and rhubarb work best. I also really like raspberry fool too.
The contrast in rich cream and sweet-tart fruit is what makes this dish, for me.
In most cases, you will want to gently cook the fruit first to bring out their flavors and, for tarter fruits, lightly sweeten them. But try to ensure they don't become a jam - you want pieces of fruit in there, as far as possible.
Tips for making a fool (the dessert, that is!)
First, you gently cook the rhubarb to add a little flavor and sweetness. You don't want to add much liquid as it will create its own liquid and you want the fruit to stay relatively intact.
I just use a dash of orange for flavor and to help the sugar dissolve. To help the fruit stay intact, just stir a little early on, then largely leave it alone. Here I stew the rhubarb, but you could also use roasted rhubarb for this - I'd just cut the pieces a little smaller.
The trick in putting this together is that you don't completely combine the fruit and cream, but more fold them together. This way you can still get the flavor and texture of both coming through.
Make ahead tips
One of the other great things about this dessert, as well as being so easy, is that you can make it part of fully ahead of time. You can cook the fruit a few days ahead and then simply refrigerate in a container until needed.
While you can have everything put together ahead of time, it's best not to make it too far ahead as the air will start to come out of the cream and so it loses its lightness. Plus, the acidity of the fruit can seep into the cream making it a bit liquid. However you can certainly make it a few hours ahead and just cover and refrigerate.
It makes a great dessert for entertaining guests, as a result.
Rhubarb fool is a simple combination of flavors and ingredients, but they come together so well. For me, it's one of the best ways to enjoy the often under-loved rhubarb that's such a treat this time of year.
Tasty, easy, and great for preparing ahead, this is one dessert you need to enjoy soon.
Try these other easy creamy desserts:
- Eton mess (a British dessert of fruit, cream and meringue)
- Crema Catalana (similar to creme brulée)
- Strawberry mousse
- Peach panna cotta
- Plus get more dessert recipes and spring recipes in the archives.
Rhubarb fool
Ingredients
- 4 oz rhubarb
- 1 tablespoon sugar
- 1 tablespoon orange juice
- ¼ cup heavy cream double cream
- 2 tablespoon Greek yogurt plain - full fat or low fat as you prefer
Instructions
- Trim the ends off the rhubarb and slice into relatively small slices. Put the rhubarb, sugar and orange juice in a small pan and stir gently to dissolve the sugar. Bring to a low simmer and cook a couple minutes until the rhubarb softens. Try not to stir much as it softens to avoid breaking up the rhubarb.
- Set the rhubarb aside to cool.
- Put the cream and yogurt in a bowl and beat until relatively stiff peaks form.
- Set aside a couple pieces of rhubarb to decorate the top of the glasses then fold the rest into the cream mixture. Divide the mixture between two glasses and top with the reserved rhubarb. Chill for at least an hour, until ready to serve.
Nutrition
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Kathy says
I grow rhubarb in my garden and want to use it different ways. This was refreshing and delicious. My family loved it and I have made it several times over this past summer.
Caroline says
I'm so glad to hear you have been enjoying it, it's definitely one of my favorite things to make with rhubarb.
Viv Fear says
Would it be ok to make it a smooth mixture
Caroline's Cooking says
Yes, you could make this smooth if you prefer - I would blend the rhubarb separately before you fold it in rather than blending smooth with everything together. That way, you keep a bit of air in the cream mixture to lighten up the texture when you fold everything together.
Emily says
Is there a substitute for OJ? Would lemon juice work or too tart?
Caroline's Cooking says
Yes lemon juice should be fine, you may just want to do a little taste test as it is almost cooked to see if you want a little extra sugar since it's that bit more tart.
Terri says
Rhubarb is one of my very fave foods and I finally planted some last summer- can't wait until the snow is gone so I can try this!!!
Caroline's Cooking says
We used to have rhubarb in our garden when I was a child, and I do miss it popping up - hope you enjoy using some in this when it appears!
Ariella says
Have huge rhubarb fans in the family that would love this.
Caroline's Cooking says
It really is such a lovely way to have some.
colleen kennedy says
Mmmm-mmm! Never met a Fool I didn't like! Looks delish!
Caroline's Cooking says
Thanks, this one has such a lovely balance of flavors.
Heather says
Tried this recipe yesterday and not only was it so easy to make it tasted delicious too and not too sweet or sharp come to that. The yoghurt balances the sweetness of the cream. We made it for 6 people and it still worked.
Caroline's Cooking says
Glad to hear you all enjoyed! And yes the mix of cream and yogurt really does make a difference.
Eileen Kelly says
I love a good dessert and a well made fool. This rhubarb fool is perfection. A big hit.
Caroline's Cooking says
Thank you, I agree it's a lovely dessert.
Laura says
I've made this with raspberries but now I need to try it with rhubarb
Caroline's Cooking says
Definitely! It's quite a different flavor being that much more tart but works wonderfully.
Anne Lawton says
It's almost ruhbarb season where I am. I know I will be making this soon!
Caroline's Cooking says
Just in time! It's a great way to enjoy some.