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rhubarb fool recipeI seem to be on a rhubarb kick. But is there really anything that says spring more than rhubarb? Or Mother’s Day? How pretty is this dessert? And how perfect would it be for your Mother’s Day brunch? We don’t see a lot of fools here in the US, but it is a very popular dessert in England. I totally get why. It is a bowl of whipped heaven with fruity swirls running through it. It is light and delicate, and in this case, perfectly pink.

Since rhubarb is so tart, you need to roast it with sugar to bring out the sweetness. Depending how much liquid is in your rhubarb, you may have a lot of liquid left in the pan after you finish roasting it. You can transfer the juice to a saucepan and boil it down into a thick syrup that you can drizzle all over the top of your fool. These pictures show a half recipe, but the full recipe (the one below) makes 4 to 6 servings, depending on the size of your glass.

If you want an even simpler recipe, you can use mixed berries like my friend Alison did. Her recipe uses smashed raspberries, strawberries,  and lemon juice. It is equally as beautiful and mom will love it.

rhubarb fool recipe12 stems rhubarb, chopped
1 cup Dixie Crystals sugar
1 vanilla bean, split and seeded
2 cups heavy cream

rhubarb fool recipeAdd the rhubarb, sugar, and vanilla bean to a 9×13 baking dish.

rhubarb fool recipeToss to coat and cover with foil. (No water is needed.)

rhubarb fool recipeBake in a preheated 375 degree oven for 45 degrees or until the rhubarb is soft.

rhubarb fool recipeRemove the vanilla bean. The rhubarb should be stringy, and there might be liquid in the bottom of the pan. If you have a lot, you can put it in a saucepan and boil it down and make a thick and gorgeous syrup to drizzle over the cream.

rhubarb fool recipeWhip the cream into soft peaks.

rhubarb fool recipeGently fold the rhubarb into the cream.

rhubarb fool recipeServe in a pretty glass. Adapted from Forever Summer by Nigella Lawson.

Rhubarb Fool

Rhubarb Fool

Ingredients

  • 12 stems rhubarb, chopped
  • 1 cup sugar
  • 1 vanilla bean, split and seeded
  • 2 cups heavy cream

Instructions

  1. Add the rhubarb, sugar, and vanilla bean to a 9x13 baking dish. Toss to coat and cover with foil. Bake in a preheated 375 degree oven for 45 degrees or until the rhubarb is soft.
  2. Remove the vanilla bean. The rhubarb should be stringy, and there might be liquid in the bottom of the pan. If you have a lot, you can put it in a saucepan and boil it down and make a thick and gorgeous syrup to drizzle over the cream. Whip the cream into soft peaks. Gently fold the rhubarb into the cream. Serve in a pretty glass.
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22 Responses to Rhubarb Fool

  1. Yes, please!! This looks and sounds so good!

  2. Looks easy enough! Could you make the rhubarb over the stove instead of all the baking too?

  3. katie says:

    Wow this looks so good. I have to admit I don’t think I’ve ever had rhubarb before needless to say cooked with it. I must go buy some and try it stat!

  4. Absolutely gorgeous! I’ve never cooked or used rhubarb but you made it look easy.

  5. Ruth Cataldo says:

    I love Rhubarb Fool-it was always one of my favorite desserts I had growing up in the UK. Especially when my parents grew rhubarb! Must make some! Having a craving! Thanks for posting!

  6. This looks so perfect. I love making fruit fools in the summer, so easy and light tasting

  7. Gary says:

    Looks so good. I fixed rhubarb strawberry sauce for supper. Glad I have my own rhubarb patch which takes almost no care. Just transplanted from a friends patch.

  8. I never knew what “fool” was and now I know I love it ;) Rhubarb is my favorite spring food too. I always look forward to springtime because of it.

  9. Wow! These look beautiful! My mom used to make Rhubarb pies for my dad, I have never tried cooking with it, but after seeing this I will definitely have to give it a try! Love your amazing photos as always!

  10. Wendy says:

    These look light fluffy and fruity! I love the flavor of rhubarb and have never tried cooking with it. Your photos make it so much less intimidating. Thanks!

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