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
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2 cups rhubarb, chopped (about 2–3 medium stalks)
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1 cup fresh or frozen raspberries
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1/2 cup granulated sugar (adjust to taste)
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1 cup heavy whipping cream (cold)
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2 tablespoons powdered sugar (or to taste)
Optional Garnishes:
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Extra raspberries or rhubarb compote
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Mint leaves
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Crushed meringue or shortbread crumbles
Instructions
1. Cook the Fruit
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In a saucepan, combine chopped rhubarb, raspberries, granulated sugar, and lemon juice.
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Cook over medium heat, stirring occasionally, for about 10–15 minutes, or until the rhubarb is soft and the mixture has thickened slightly.
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Remove from heat, stir in vanilla extract, and let it cool to room temperature.
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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
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In a mixing bowl, whip the cold heavy cream and powdered sugar until soft peaks form.
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Taste and add a little more sugar if you like it sweeter.
3. Assemble the Fool
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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.
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Spoon into serving glasses or bowls.
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Top with the remaining fruit mixture and garnish as desired.
4. Chill and Serve
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Chill in the fridge for at least 30 minutes before serving for best texture and flavor.
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Serve cold with a spoon and a smile
Storage Tips
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Best served the day it’s made.
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Can be stored in the fridge for up to 24 hours.
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Not suitable for freezing (cream can separate).
Nutrition Info (Per Serving – Approximate)
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Calories: 220
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Fat: 15g
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Carbs: 20g
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Sugar: 17g
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Protein: 2g
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Fiber: 3g
