Have You Ever Made A Rhubarb Fool Before?

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If you’re looking for a delightful dessert that celebrates the sharp and tangy flavors of rhubarb, then you’re in for a treat with this rhubarb fool recipe. With its creamy texture and tangy rhubarb compote, this dessert is sure to become a favorite. Here’s how to make it.


  • 1 pound of rhubarb, trimmed and chopped
  • 3/4 cup of granulated sugar
  • 1 cup of heavy cream
  • 1 teaspoon vanilla extract
  • Fresh mint leaves, for garnish (optional)


  1. In a saucepan, combine the chopped rhubarb and granulated sugar. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes soft and syrupy, about 10-15 minutes. Remove from heat and let it cool completely.
  2. In a separate bowl, whip the heavy cream and vanilla extract together until stiff peaks form.
  3. Gently fold the cooled rhubarb compote into the whipped cream until well combined, but be careful not to overmix to maintain a marbled effect.
  4. Spoon the rhubarb fool into serving glasses or bowls, and refrigerate for at least 1 hour to chill and set.
  5. Before serving, garnish with fresh mint leaves if desired.