Description
Raspberry Rhubarb Fool is a light and creamy dessert made by folding tangy rhubarb and raspberry compote into whipped cream. It’s an easy, elegant treat perfect for spring and summer.
Ingredients
Units
Scale
- 1 cup chopped rhubarb
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a small saucepan over medium heat, combine rhubarb, raspberries, granulated sugar, and lemon juice.
- Cook for 10–12 minutes, stirring often, until the fruit breaks down and the mixture thickens slightly.
- Remove from heat and let cool completely. You can chill it in the fridge to speed up the process.
- 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 swirls. Do not overmix for a marbled effect.
- Spoon into serving glasses or bowls and chill for at least 30 minutes before serving.
Notes
- Can be made up to a day ahead and stored covered in the fridge.
- Adjust sugar to taste depending on the sweetness of your fruit.
- Top with extra berries or crushed cookies for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 16g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 45mg