Description
Raspberry Rhubarb Fool is a light and creamy no-bake dessert made with sweetened rhubarb and raspberry compote swirled into whipped cream – simple, elegant, and perfect for spring or summer.
Ingredients
Units
Scale
- 1 cup chopped fresh rhubarb
- 1 cup fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh raspberries or mint for garnish (optional)
Instructions
- In a small saucepan over medium heat, combine rhubarb, raspberries, granulated sugar, and lemon juice.
- Cook for 10–12 minutes, stirring occasionally, until fruit is soft and mixture thickens slightly. Remove from heat and let cool completely.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the cooled fruit mixture into the whipped cream, creating a marbled effect. Do not overmix.
- Spoon into serving glasses and chill for at least 30 minutes before serving.
- Garnish with fresh raspberries or mint if desired.
Notes
- Can be made up to 1 day in advance and stored in the refrigerator.
- Use Greek yogurt or coconut whipped cream for a lighter or dairy-free version.
- Adjust sweetness by tasting the compote before mixing into cream.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 17g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg