Mini Rhubarb Fool

As the days grow warmer, there’s no better way to enjoy the season’s bounty than with a Mini Rhubarb Fool. This simple, three-ingredient recipe combines tart rhubarb, smooth heavy cream, and just the right amount of sugar to create a perfect springtime treat. It’s easy to make and looks stunning in any serving dish, making it ideal for spring get-togethers. Dive into this spring delight and see why everyone loves this classic dessert!

Looking for more delicious treats? Check out our rhubarb recipes Rhubarb Olive Oil Cake and Sweet and Tart Gluten Free Rhubarb Crisp. Or the Strawberry Eton Mess for more inspiration!

Are you ready to make the Mini Rhubarb Fool? Let’s get cutting and whipping!

• 🌸 Perfect for Spring: The vibrant colors and creamy texture of our Mini Rhubarb Fool make it a festive addition to any spring table.
• 🍰 Easy to Make: With minimal prep and simple ingredients, this dessert can be whipped up in no time, perfect for last minute gatherings.
• 🎨 Visually Appealing: Its striking layers make the Mini Rhubarb Fool as beautiful as it is delicious.

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• 1 large mixing bowl
• 1 medium size cooking pan
• Handheld mixer (or stand mixer or a whisk)
• Spatula
• Clear glasses to serve

• Sugar: Use plain granulated sugar to balance the tartness of the rhubarb.
• Heavy Whipping Cream: For whipping up a smooth, airy layer that’s irresistibly creamy.
• Rhubarb: Choose fresh, firm stalks for the best flavor and texture.

💡Fact

‘Foole‘ is first mentioned as a dessert in 1598, made of “clouted creame”. The earliest recipe for fruit fool dates to the mid-17th century. Several authors derive it from the French verb fouler meaning “to crush” or “to press” Source: Wikipedia

1. Discard the leaves and trim the top and bottom ends of the stalks
2. Cut the rhubarb into approximately 1/2-inch pieces. You will need about 4-5 long stalks of rhubarb to make this fool
3. You cook the rhubarb with sugar to create a rhubarb “stew” rather a compote

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How do I choose the right rhubarb?

Rhubarb is a vegetable, but we use it as a fruit in this recipe. When choosing rhubarb, look for firm, crisp stalks with a bright pink or red hue. Avoid limp or blemished stalks, as these indicate spoilage. Smaller stalks tend to be more tender, while larger ones may be more fibrous. According to doctors, rhubarb leaves are considered poisonous to humans because of the high concentrations of oxalic acid so remove leaves before use. Make sure that you pick the right stalks for a fresh and flavorful dessert.

Can I use Greek yogurt instead of heavy cream?

Absolutely! It’s a healthier alternative that still gives a creamy texture. Make sure that you pick a whole milk Greek yogurt, preferably unflavored.

Can I add other flavors?

Yes, a dash of vanilla or mixing in other fruits like strawberries or blueberries can enhance the fool’s flavor. It is indeed a flexible British dessert. In addition, certain home bakers add orange juice or other types of juice.

How to whip cream perfectly?

Chill the bowl and whisk beforehand to help the cream whip up faster and stay fluffy.

Can I freeze the rhubarb fool?

Unfortunately, this dessert is to be consumed fast, within days of its creation. However, you can freeze the cooked, almost stewed rhubarb in the freezer for up to 3 months