Rhubarb Fool Recipe

Rhubarb Fool Recipe

How To Make Rhubarb Fool

Rich and tart, this rhubarb fool is a British dessert made with orange-infused syrup mixed with whipped cream. Ready for the fridge in 10 minutes!

Preparation: 10 minutes
Cooking: 8 minutes
Chill Time: 2 hours
Total: 2 hours 18 minutes



For the Rhubarb Sauce:

  • ½cupsugar,or more to taste
  • 1tbsporange zest,finely grated
  • 2tbsporange juice
  • 1lbrhubarb stalks,ends trimmed and cut into 1-inch lengths, to make about 4 cups
  • ½tsprosewater,optional

For the Whipped Cream:

  • ¾cupheavy whipping cream
  • ¼cupsour cream,stirred


  1. Place a medium-sized, heat-proof bowl on the counter next to the stove.

  2. In a wide, deep skillet over medium heat, stir together the sugar, orange zest, and orange juice. Stir constantly until the mixture liquefies and begins to boil. (It’s fine if not all the sugar is dissolved at this point.)

  3. Raise the heat to high and add the rhubarb. Cook, stirring constantly until the rhubarb juices start to flow, the liquid comes to a boil, and the sugar dissolves completely.

  4. Adjust the heat to maintain a gentle simmer. Cook, stirring often, for an additional 4 to 6 minutes, or until the rhubarb starts to fall apart, but about ⅓ of the chunks remain intact.

  5. Taste and add more sugar, 1 tablespoon at a time, if desired.

  6. Immediately pour the rhubarb puree into the heatproof bowl and stir in the rosewater, if using. Cool to room temperature; the rhubarb will continue to soften as it sits.

  7. Refrigerate the rhubarb for 2 to 3 hours, or until completely chilled. This rhubarb mixture can also be prepared several days in advance and kept refrigerated, or frozen for up to 3 months. (Thaw in the fridge overnight, if frozen.)

Whipped cream:  

  1. In a chilled bowl, whip the cream with a hand mixer or stand mixer until it forms soft peaks but is slightly under-whipped.

  2. Whisk in the sour cream just until combined (the cream should still form soft peaks). 

To Assemble:

  1. Add the whipped cream to the bowl of rhubarb. With a rubber spatula, swirl the cream and rhubarb together so that the mixture has streaks of rhubarb, but is not fully mixed.

  2. Spoon the fool into tall dessert dishes or wine glasses, and chill until ready to serve.

  3. The fool is best eaten on the day it is made, but leftovers will keep, covered, for a few days.


  • Calories: 614.41kcal
  • Fat: 39.19g
  • Saturated Fat: 23.99g
  • Monounsaturated Fat: 11.09g
  • Polyunsaturated Fat: 1.70g
  • Carbohydrates: 65.97g
  • Fiber: 4.43g
  • Sugar: 57.01g
  • Protein: 4.62g
  • Cholesterol: 137.22mg
  • Sodium: 57.29mg
  • Calcium: 291.75mg
  • Potassium: 799.01mg
  • Iron: 0.65mg
  • Vitamin A: 430.94µg
  • Vitamin C: 30.77mg
Share your thoughts and experiences with making Rhubarb Fool in the Recipe Sharing forum section. Let's discuss variations, serving suggestions, and any tips for perfecting this classic dessert!

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