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rhubarb fool

Rhubarb Fool

A spring dessert made from tart rhubarb compote swirled into sweetened whipped cream.
Print Recipe Pin Recipe
Prep Time 25 minutes
Chilling 4 hours
Total Time 25 minutes
Course Dessert
Cuisine British
Servings 4 servings
Calories 351 kcal

Equipment

  • Non-reactive pot
  • Chilled mixing bowl
  • Electric mixer

Ingredients
  

Compote

  • 1 lb rhubarb trimmed and cut into 1-inch slices
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 tsp vanilla extract

Whipped Cream

  • 1 cup cold heavy cream
  • 1/4 cup confectioner's sugar
  • 1/4 cup sour cream

Instructions
 

  • Add rhubarb, sugar, and water to a non-reactive pot.
  • Bring to a boil while stirring, then reduce the heat slightly and boil gently until the rhubarb softens and partly breaks down, about 5 minutes after it reaches a full boil.
  • Remove from heat and stir in vanilla.
  • Let the compote cool completely, then chill. This may be prepared up to 2 days ahead.
  • In a chilled bowl, whip the cold cream and confectioner's sugar to soft peaks.
  • Add sour cream and whip briefly until smooth and combined.
  • Fold the chilled rhubarb compote into the whipped cream with only a few gentle turns so it stays swirled.
  • Spoon into small glasses and serve immediately or chill until needed.

Notes

With 1/3 cup sugar, the compote is on the tart side. Taste and add more sugar only if needed before folding into the cream.
Keyword dessert, easter, Mother’s Day, rhubarb, spring, whipped cream