Rhubarb & Raspberry Fool

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 4
Difficulty: Easy
Flavor Profile: Tart, sweet, creamy, fruity

Ingredients

• 2 cups rhubarb, chopped (about 2–3 medium stalks)

• 1 cup fresh or frozen raspberries

• 1/2 cup granulated sugar (adjust to taste)

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream (cold)

• 2 tablespoons powdered sugar (or to taste)

Optional Garnishes:

• Extra raspberries or rhubarb compote

• Mint leaves

• Crushed meringue or shortbread crumbles

Instructions

1. Cook the Fruit

1. In a saucepan, combine chopped rhubarb, raspberries, granulated sugar, and lemon juice.

2. Cook over medium heat, stirring occasionally, for about 10–15 minutes, or until the rhubarb is soft and the mixture has thickened slightly.

3. Remove from heat, stir in vanilla extract, and let it cool to room temperature.

4. For a smoother texture, mash with a fork or use a blender to purée (optional). For a chunkier fool, leave some texture.

2. Whip the Cream

1. In a mixing bowl, whip the cold heavy cream and powdered sugar until soft peaks form.

2. Taste and add a little more sugar if you like it sweeter.

3. Assemble the Fool

1. Once the rhubarb-raspberry mixture has cooled, fold about 2/3 of it gently into the whipped cream — don’t overmix, so you get pretty swirls of fruit.

2. Spoon into serving glasses or bowls.

3. Top with the remaining fruit mixture and garnish as desired.

4. Chill and Serve

• Chill in the fridge for at least 30 minutes before serving for best texture and flavor.

• Serve cold with a spoon and a smile

Storage Tips

• Best served the day it’s made.

• Can be stored in the fridge for up to 24 hours.

• Not suitable for freezing (cream can separate).

Nutrition Info (Per Serving – Approximate)

• Calories: 220

• Fat: 15g

• Carbs: 20g

• Sugar: 17g

• Protein: 2g

• Fiber: 3g