Berry Rhubarb Fool Recipe

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Berry Rhubarb Fool Recipe
Berry Rhubarb Fool Recipe photo by Taste of Home
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Berry Rhubarb Fool Recipe

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A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
  • 1/3 cup sugar
  • 1/4 cup orange juice
  • Dash salt
  • 1 cup heavy whipping cream
  • 2 cups fresh strawberries, halved

Directions

In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly.
Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold.
Just before serving, in a small bowl, whip cream until soft peaks form. Fold into pureed rhubarb. Alternately layer cream mixture and strawberries into six parfait glasses. Yield: 6 servings.
Originally published as Berry Rhubarb Fool in Country Woman March/April 1993, p33

Nutritional Facts

1 cup: 212 calories, 15g fat (9g saturated fat), 54mg cholesterol, 42mg sodium, 19g carbohydrate (17g sugars, 2g fiber), 2g protein.

  • 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
  • 1/3 cup sugar
  • 1/4 cup orange juice
  • Dash salt
  • 1 cup heavy whipping cream
  • 2 cups fresh strawberries, halved
  1. In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly.
  2. Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold.
  3. Just before serving, in a small bowl, whip cream until soft peaks form. Fold into pureed rhubarb. Alternately layer cream mixture and strawberries into six parfait glasses. Yield: 6 servings.
Originally published as Berry Rhubarb Fool in Country Woman March/April 1993, p33

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Reviews forBerry Rhubarb Fool

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Jennifer K User ID: 1475505 12050
Reviewed Jun. 7, 2013

"A great dessert - something a little different and so easy to make. Got rave reviews. I used fresh rhubarb."

MY REVIEW
Hannahb User ID: 2119679 11245
Reviewed Jun. 20, 2012

"We've really enjoyed this! Even people who don't normally like rhubarb would probably enjoy this. It's so quick, no baking, easy to make low carb when you use an alternative sweetener like stevia, and it's gluten-free!"

MY REVIEW
tgbvmb User ID: 1390093 11242
Reviewed Apr. 2, 2009

"For a more traditional fool, don't fully mix the rhubarb and whipped cream; it should be swirled through the cream so streaks of fruit show."

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