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Rhubarb Fool
The simplest, most elegant rhubarb dessert. Tart rhubarb compote folded through lightly whipped cream into pink-and-white swirls. It's meant to look marbled and imperfect, not uniformly pink. Served in glasses, it's beautiful and takes fifteen minutes to make.
Rhubarb is usually ready April to June. More rhubarb recipes, or see what to sow this month where you are.
Ingredients
- 18 oz rhubarb, cut into 1-inch pieces
- 3½ oz sugar, adjust to taste
- 3 tbsp orange juice
- 1¼ cups heavy cream, cold
- ½ tsp vanilla extract
- 2 tbsp powdered sugar
Contains: milk.
Method
- Cook rhubarb with sugar and orange juice over medium heat for 12 minutes until completely soft. Mash gently — some texture is good. Let cool completely.About 15 min
- Whip the cream with vanilla and powdered sugar to soft peaks — not stiff. It should fall in gentle folds.About 4 min
- Spoon the cooled rhubarb compote over the cream in the bowl. Fold just 2-3 times to create swirls — deliberately not fully mixed. The marbled pink-and-white look is the point.About 2 min
- Spoon into glasses and refrigerate for 30 minutes before serving. The fool will set slightly and the flavors deepen.
Tips
- The compote must be completely cool before folding into the cream or it will deflate.
- Under-fold, not over-fold — the swirls are prettier than a uniform pink cream.
Ring the changes
- Add a shortbread crumble on top for crunch and texture.
- Layer with crushed meringues for an Eton Mess-inspired version.
Keeping it
Keeps in the fridge for 2 days. Stir gently before serving if it separates slightly.
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More from the same crop
A buttery, moist almond cake baked over a caramelized rhubarb topping, then flipped to reveal a dramatic pink-and-gold surface. The tart rhubarb against the sweet, fragrant cake is the ideal balance. One of the most beautiful things you can do with spring rhubarb.
1 h 5 min · medium · Rhubarb
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