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.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Wash the rhubarb stalks thoroughly and trim the ends. Cut the stalks into small, even pieces about 1/2 inch thick.

Step 2

In a medium-sized saucepan, combine the rhubarb pieces, granulated sugar, and water. Place the pan over medium heat.

Step 3

Cook the rhubarb mixture for 15-20 minutes, stirring occasionally, until the rhubarb breaks down and forms a thick, jam-like consistency.

Step 4

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.

Step 5

In a large mixing bowl, use a hand mixer or whisk to whip the heavy cream until soft peaks form.

Step 6

Gently fold in the powdered sugar to sweeten the cream, being careful not to deflate it.

Step 7

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.

Step 8

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.

Step 9

Chill the rhubarb fool in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Step 10

Serve cold and enjoy this refreshing and tangy dessert!

Nutrition Facts

Serving size	869.9 grams (869.9g)

Amount per serving	% Daily Value*
Calories	1575

Total Fat 110.80g	142%
Saturated Fat 70.40g	352%
Polyunsaturated Fat 0.00g
Cholesterol 340mg	113%
Sodium 118mg	5%
Total Carbohydrate 141.70g	52%
Dietary Fiber 7.20g	26%
Total Sugars 127.60g
Protein 9.60g	19%

Vitamin D 0IU	0%
Calcium 548mg	42%
Iron 1mg	5%
Potassium 1261mg	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.

Source of Calories

Fat: 62.2%

Protein: 2.4%

Carbs: 35.4%