This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 2½ hrs

Rhubarb Fool

Read Reviews (3)

"Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite! " — Rachel

Ingredients Edit and Save

Watch video tips and tricks

Strawberry Rhubarb Custard Pie

Raisin Bread Pudding

Chocolate Cornstarch Pudding

Creamy Rice Pudding

Meadowwood Tapioca Pudding

Coconut Milk Rice Pudding

Rhubarb and Strawberry Pie

Fresh Rhubarb Pie

Aunt Norma's Rhubarb Muffins

Sugar and Sweeteners

Types of Salt

All about Cream

Original recipe makes 8 servings Change Servings

2 1/4 pounds rhubarb
1/3 cup orange juice
1 cup white sugar

1 pinch salt
2 cups cold heavy whipping cream
2 tablespoons white sugar

Check All Add to Shopping List

Directions

Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 2 hrs 25 mins

Footnotes

To serve in a bowl, double the recipe and serve in a 12 cup glass bowl.

ADVERTISE WITH US

Reviews More Reviews

Apr 17, 2008

Easy and tasty, but doesn't really set up on its own--it could just as easily be rhubarb topped with whipped cream.

—TIZME

See full review »

Jun 01, 2009

Add a little corn starch to mixture right before it is finished then it will set up nicer. Try a pineapple/papaya juice instead of orange juice. A really good recipe for rhubarb.

—gemstoneprincess

See full review »

3 Ratings

Sep 01, 2012

I made this for an end-of-summer barbeque as the rhubarb was getting a little "long in the tooth". I thought the flavour of the rhubarb was spot-on. I might've over mixed the mixture a little but it still had a moderately chunky texture. I layered it with whipped cream in champagne glasses, finishing with a huge dollop of whipped cream. I would've liked it a little more if I had made a "crumble" base and put that as the first layer in the glass, just to give it a little different texture and taste. All in all I would make this again!

—COTEGARY

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Rhubarb Betty

Rhubarb Pie III

Rhubarb Sauce II

Blushing Betty (Rhubarb Dessert)

Rhubarb Jam

Grandma's Stewed Rhubarb

Rhubarb Cobbler

Ginger Rhubarb Crisp

Rhubarb Upside Down Cake I

Sweetly Stewed Rhubarb

ADVERTISE WITH US

Nutrition

Calories
346 kcal
17%

Carbohydrates
36.7 g
12%

Cholesterol
82 mg
27%

Fat
22.3 g
34%

Fiber
2.3 g
9%

Protein
2.4 g
5%

Sodium
76 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Fool

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 346
Calories from Fat: 201

% Daily Value *
Total Fat 22.3g 34 %
Saturated Fat 13.8g 69 %
Cholesterol 82mg 27 %
Sodium 76mg 3 %
Potassium 434mg 12 %
Total Carbohydrates 36.7g 12 %
Dietary Fiber 2.3g 9 %
Protein 2.4g 5 %
Sugars 30.4g
Vitamin A 21 %
Vitamin C 26 %
Calcium 19 %
Iron 3 %
Thiamin 5 %
Niacin 6 %
Vitamin B6 3 %
Magnesium 7 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.