Rhubarb Lemon Fool

Indulge in the vibrant flavors of a classic British dessert with this Rhubarb Lemon Fool recipe—an elegant yet easy-to-make treat that combines tart, refreshing citrus with the natural sweetness of velvety cooked rhubarb. Featuring tender rhubarb simmered into a luscious compote and complemented by zesty lemon juice and zest, this no-bake dessert is layered with silky whipped cream for a cloud-like texture. Optional plain yogurt can be folded into the cream for an extra tangy punch, giving the dessert a unique complexity. Perfect for spring and summer, this chilled, marbled delight is ready in just 35 minutes and ideal for entertaining or a quick sweet treat. Serve in charming glasses with a sprinkle of mint or lemon zest for a visually stunning presentation.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams rhubarb stalks
• 100 grams granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 whole lemon lemon zest
• 250 milliliters heavy cream
• 30 grams icing sugar
• 50 grams plain yogurt (optional, for tangier cream)

Directions

Step 1

Wash the rhubarb stalks thoroughly under cold water and chop them into small 1-inch pieces.

Step 2

In a medium saucepan, combine the chopped rhubarb, granulated sugar, vanilla extract, and lemon juice.

Step 3

Cook over medium heat, stirring occasionally, until the rhubarb has completely softened and broken down into a thick compote (about 12–15 minutes). Remove from heat and let it cool to room temperature.

Step 4

Once the rhubarb compote has cooled, transfer it to the refrigerator to chill further for about 20 minutes.

Step 5

In a large mixing bowl, combine the heavy cream, icing sugar, and lemon zest. Using an electric mixer, whisk the mixture until soft peaks form. Be careful not to overwhip.

Step 6

If using yogurt, gently fold it into the whipped cream after whipping to add an extra tangy flavor.

Step 7

Layer the cooled rhubarb compote and lemon cream alternately in serving glasses, starting with the rhubarb compote at the bottom and ending with the lemon cream on top. Repeat until all the components are used up.

Step 8

Lightly swirl the layers with a spoon or skewer for a marbled effect, if desired.

Step 9

Chill the glasses in the fridge for at least 30 minutes before serving.

Step 10

Serve the Rhubarb Lemon Fool chilled, optionally garnished with a sprig of mint or extra lemon zest.

Nutrition Facts

Serving size	770.2 grams (770.2g)

Amount per serving	% Daily Value*
Calories	1448

Total Fat 85.70g	110%
Saturated Fat 51.40g	257%
Polyunsaturated Fat 0.00g
Cholesterol 257mg	86%
Sodium 114mg	5%
Total Carbohydrate 150.00g	55%
Dietary Fiber 6.60g	24%
Total Sugars 135.60g
Protein 4.70g	9%

Vitamin D 0IU	0%
Calcium 336mg	26%
Iron 1mg	4%
Potassium 1001mg	21%

*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: 55.5%

Protein: 1.4%

Carbs: 43.2%