Raspberry Rhubarb Fool

Why You’ll Love This Recipe

Raspberry Rhubarb Fool is a light, creamy British dessert that beautifully balances the tartness of rhubarb and raspberries with the sweetness of whipped cream. It’s incredibly simple to make, yet impressive enough for entertaining. The vibrant pink color and silky texture make it perfect for spring and summer gatherings.

ingredients

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

fresh rhubarbfresh or frozen raspberriesgranulated sugarlime or lemon juiceheavy whipping creamvanilla extract

directions

Chop the rhubarb into small pieces and combine with sugar and lemon juice in a saucepan.

Cook over medium heat until the rhubarb breaks down and becomes soft, about 10 minutes.

Add raspberries and cook for another 3-5 minutes until the mixture thickens slightly. Let it cool completely.

In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.

Gently fold the cooled fruit mixture into the whipped cream, creating a marbled effect rather than fully mixing.

Spoon into serving glasses and chill for at least 1 hour before serving.

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

Substitute strawberries or blackberries for raspberries if desired.

Add a splash of elderflower cordial for a floral note.

Serve with crushed shortbread cookies or meringue for added texture.

Layer the fool with granola or sponge cake for a parfait-style dessert.

storage/reheating

Store Raspberry Rhubarb Fool in the refrigerator for up to 2 days.
Do not freeze, as the texture of the whipped cream may change.
Stir gently before serving if any separation occurs.

FAQs

What is a “fool” in desserts?

A fool is a traditional English dessert made by folding fruit purée into whipped cream.

Can I make this ahead of time?

Yes, it’s actually better after chilling for at least an hour and can be made a day in advance.

Do I need to strain the fruit?

You can strain it for a smoother texture, but it’s not necessary if you like a bit of texture from the fruit.

Can I make it dairy-free?

Yes, use coconut cream or a dairy-free whipped topping alternative.

Can I reduce the sugar?

Yes, adjust the sugar to taste, especially if your fruit is already sweet.

Is this dessert gluten-free?

Yes, as long as you don’t add cookies or cake that contain gluten.

Can I use frozen fruit?

Absolutely—just cook it down the same way as fresh.

What kind of cream should I use?

Heavy whipping cream (35% fat) is best for a rich and fluffy result.

Can I add alcohol?

A splash of liqueur like Chambord or Grand Marnier can enhance the flavor.

Is this kid-friendly?

Yes, especially if made without alcohol and served in fun cups.

Conclusion

Raspberry Rhubarb Fool is a wonderfully light and refreshing dessert that combines sweet cream with tangy fruit for a delightful flavor and texture contrast. Easy to make and stunning to serve, it’s an ideal treat for warm weather or any time you want a no-fuss, elegant dessert.

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