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Berry Rhubarb Fool Recipe

Berry Rhubarb Fool Recipe

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 YIELD:6 servings

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

  • 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. In parfait glasses, alternately layer whipped cream, berries, and rhubarb mixture. Yield: 6 servings.

Nutritional Facts

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

Reviews for Berry Rhubarb Fool

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Average Rating
MY REVIEW
Lise
Reviewed 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."

MY REVIEW
Jennifer K
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
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
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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