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Berry Rhubarb Fool

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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6 servings


  • 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


  • 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. In parfait glasses, alternately layer whipped cream, berries and rhubarb mixture.
Nutrition Facts
1 cup: 212 calories, 15g fat (9g saturated fat), 54mg cholesterol, 42mg sodium, 19g carbohydrate (17g sugars, 2g fiber), 2g protein.

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  • cindyames
    Jun 8, 2018

    This is Sooooo Good! We eat it with our garden Rhubarb.

  • LeslieH
    May 3, 2018

    Very tasty and easy to make. Reminds me a bit of trifle without the cake. This could be started with a bit of angel food cake on the bottom for something a tad different.

  • Lise
    Apr 2, 2018

    A very easy recipe to make But the thing is it is so good that we never make enough It goes away in a blink of an eye. This is something good to have in any season and specially with unexpected visitors.You will have a success. Healthy and don't worry for those with diabetes.

  • Jennifer K
    Jun 7, 2013

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

  • Hannahb
    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!

  • tgbvmb
    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.