Raspberry Rhubarb Fool

Why You’ll Love This Recipe

Raspberry Rhubarb Fool is a light, creamy dessert that combines tart rhubarb and juicy raspberries folded into sweetened whipped cream for a beautifully balanced and easy-to-make treat. With vibrant color and tangy-sweet flavor, this no-bake dessert is perfect for spring and summer entertaining, yet elegant enough for dinner parties.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh rhubarbfresh or frozen raspberriessugarlemon juicvanilla extractheavy whipping creampowdered sugar (for sweetening the cream)

directions

Chop rhubarb into small pieces and place in a saucepan with raspberries, sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture becomes jammy—about 10–15 minutes.

Remove from heat and stir in vanilla extract.

Let the mixture cool completely, then refrigerate until chilled.

In a large bowl, whip the heavy cream with powdered sugar until soft peaks form.

Gently fold the cooled raspberry rhubarb mixture into the whipped cream, creating swirls—do not fully blend for a marbled effect.

Spoon into serving glasses or bowls and refrigerate until ready to serve.

Serve chilled, optionally garnished with fresh berries or mint leaves.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesCooling and chilling time: 1 hourTotal time: 1 hour 25 minutes

Variations

Add orange or lime zest to the fruit for a citrus twist.

Stir in crushed meringue for a crunchy texture.

Use Greek yogurt instead of cream for a lighter version.

Layer with pound cake or granola for a parfait-style dessert.

storage/reheating

Store Raspberry Rhubarb Fool covered in the refrigerator for up to 2 days.Best served fresh—whipped cream may lose texture if stored too long.Not suitable for freezing as the cream may separate.

FAQs

Can I use frozen fruit?

Yes, thaw before cooking and drain excess liquid if needed.

Is this dessert very sweet?

It’s lightly sweet with tart notes—adjust sugar to taste.

Can I make it dairy-free?

Yes, use coconut cream or a plant-based whipped topping.

What if my fruit mixture is too thin?

Simmer a bit longer to thicken, then cool completely before folding into the cream.

Can I make it ahead?

Yes, prepare the fruit and whip the cream a few hours in advance, but fold together just before serving for best texture.

Do I need to strain the fruit mixture?

Optional—strain for a smoother texture or leave the pulp for a more rustic finish.

How do I serve it?

In individual glasses, layered in a trifle bowl, or with shortbread cookies on the side.

Can I use other berries?

Yes, strawberries or blackberries work beautifully with rhubarb.

Can I sweeten with honey or maple syrup?

Yes, add to the cream or fruit to taste during preparation.

Can I use store-bought whipped cream?

Yes, but freshly whipped cream gives the best flavor and texture.

Conclusion

Raspberry Rhubarb Fool is an effortless, elegant dessert that blends bold fruit flavor with airy cream for a refreshing finish. With its simple prep and stunning presentation, it’s the perfect way to showcase seasonal fruit in a dish that feels indulgent yet light.

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