Rhubarb Fool
Servings 4
This rhubarb fool is a light, creamy no-bake dessert made with whipped cream and swirls of rhubarb compote. Naturally gluten-free.
Ingredients
Compote:
- 1 pound (454 grams) rhubarb cut into 1/2” pieces (about 4 cups) - see notes if using frozen
- 1/2 cup (100 grams) granulated sugar or 6 tbsp (120 grams) Grade A maple syrup + more to taste
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- pinch salt
Fool:
- 1 cup (237 ml) heavy cream cold
- 1-2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup (255 grams) above rhubarb compote
Instructions
Compote:
- Combine all compote ingredients in a medium saucepan.1 pound (454 grams) rhubarb, 1/2 cup (100 grams) granulated sugar, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon lemon zest, pinch salt
- Cook over medium heat, stirring occasionally. If you need to, you can add 1-2 tablespoons of water to prevent it from burning (some rhubarb takes longer to release its juices).
- Once it starts bubbling, reduce to medium-low.
- Simmer for about 8–15 minutes, until the rhubarb softens and breaks down. It shouldn’t be syrupy, but not quite as thick as jam. If your rhubarb still isn’t tender and it’s getting too thick, add a little more water. It will thicken more as it cools.
- You can use it warm or let it cool until room temperature, about an hour, and then refrigerate for another 1-2 hours until cold if using in a dessert. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Fool:
- Make sure the cream and compote are very cold. It’s also helpful to put the bowl and beaters in the fridge if you have time. In a chilled bowl, beat the heavy cream until it begins to thicken.1 cup (237 ml) heavy cream
- Add 1 tablespoon powdered sugar and the vanilla, and continue beating until you reach stiff peaks (the cream should stand straight up when you lift the beaters). Taste and add the remaining powdered sugar, if desired.1-2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Add 1 cup of the chilled compote. Using a large spatula, fold the compote very briefly, only 2 or 3 turns. You want to see distinct white and pink streaks. Immediately spoon the mixture into your glasses.1 cup (255 grams) above rhubarb compote
- Top each glass with a tablespoon (or more) of the remaining compote. Chill for 30 minutes to let the flavors marry and the structure firm up.
- The assembled fools are best made shortly before serving, but they can be chilled for a few hours. Store any leftovers in the refrigerator for up to 2 days. The texture will soften slightly as it sits.
Notes
- If using frozen rhubarb, do not thaw before using. Add it straight to the saucepan while frozen, otherwise it will release too much liquid and throw off the consistency. Expect it to be closer to the longer end of the cooking time. Frozen rhubarb releases more juice as it cooks, so you’re less likely to need to add water (and may not need any at all), but you may want to turn down the heat at the beginning and cover it. Also keep in mind that the color will be more beige with a little pink rather than a pretty pink!
- The compote yields 468 grams or 1.83 cups. You'll only need 1 cup of that for the fools.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 277kcalCarbohydrates: 20.2gProtein: 2.3gFat: 21.7gSaturated Fat: 13.7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.4gCholesterol: 67.2mgSodium: 18.8mgPotassium: 236.7mgFiber: 1.2gSugar: 18gVitamin A: 937.5IUVitamin C: 6.6mgCalcium: 92.9mgIron: 0.2mgNet Carbs: 19
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