Strawberry Rhubarb Fool
Indulge in the delightful Strawberry Rhubarb Fool—a refreshing, simple dessert that’s ideal for any occasion. It’s quick to make with fresh ingredients, bringing joy to your table!
If you love rhubarb, try my strawberry rhubarb pudding cake, rhubarb cheesecake pie, or this strawberry rhubarb sauce that’s great for topping ice cream, cheesecakes, pudding, and more.
Before You Get Started
This is one of those recipes that’s simple, but a few little tricks make all the difference. Follow these tips to keep your pink salad light and creamy:
FRUIT: It’s important to use ripe fruit for the best flavor, especially since they are the highlight of the show. Rhubarb can be hard to find fresh when it’s out of season, so you can use frozen rhubarb instead. Frozen rhubarb is harvested at its peak and then frozen, which helps preserve its rich flavor.
FOLD GENTLY: If you overmix the whipped cream, it will lose its volume and turn into a flat and watery mixture.
CHILL: For maximum flavor, chill for 1-2 hours before serving, though it can be served immediately.
How To Make Strawberry Rhubarb Fool
This is just a quick overview of the method for this strawberry rhubarb fool. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Combine the rhubarb, sugar, and water in a small saucepan. Cook until the rhubarb is soft. Stir in the chopped strawberries and set aside.
STEP 2: Whip the heavy cream and vanilla until stiff peaks. Gently fold it into the fruit mixture with a rubber spatula. Use a light “figure-8” motion to keep the mixture airy. Stop when just combined (a few streaks are fine).
STEP 3: Spoon into 2 serving dishes and serve or cover and refrigerate for up to 4 hours.
FAQs
I don’t recommend storing longer than 4 hours, as it will become a little watery due to the fruit.
The only component that can be made a couple of days in advance is the fruit part. The whipped cream is best fresh, but if you make the entire dessert ahead, it can be stored in the refrigerator for up to 4 hours.
Yes, just replace the strawberries with more rhubarb and add a little more water when cooking.
Great add-ins or substitutions
- instead of cream, use greek yogurt
- sprinkle with crushed graham crackers
- serve with butter cookies to dip
- add a squeeze of lemon when cooking the rhubarb
- sprinkle with granola or chopped nuts
- whip the heavy cream with a little cream cheese
- for some protein stir in some cottage cheese
More Favorite Easy Desserts
DID YOU KNOW….
rating and sharing recipes is one of the best ways you can support your favorite food bloggers? If you make this recipe, I would love if you clicked the stars when commenting below to leave a rating and/or sharing a photo on Instagram, Facebook, or Pinterest!
Strawberry Rhubarb Fool
Ingredients
- ½ cup (60g) chopped fresh or frozen rhubarb
- 2½ tablespoons sugar
- 1 tablespoon water
- ½ cup (75g) chopped fresh strawberries
- ⅓ cup (80ml) heavy whipping cream
- ½ teaspoon vanilla
Instructions
- In a small sacuepan, combine the rhubarb, sugar, and water. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook until tender. Stir in strawberries and set aside to cool to room temperature.
- In a large bowl, whip the cream and vanilla just until stiff peaks form. Gently fold in the fruit mixture. Spoon into 2 serving dishes and serve or refrigerate for up to 4 hours.
Notes
- NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
sounds good. Will have to try as soon as rhubarb gets to the store.
Hope you enjoy!!