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 gatherings.
Ingredients
For the Compote:
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1 cup chopped rhubarb
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1 cup fresh or frozen raspberries
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¼ cup granulated sugar
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1 teaspoon lemon juice
For the Cream:
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1 cup heavy whipping cream
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1 tablespoon powdered sugar
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½ teaspoon vanilla extract
Instructions
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In a small saucepan over medium heat, combine the rhubarb, raspberries, granulated sugar, and lemon juice.
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Cook for 10–12 minutes, stirring frequently, until the fruit softens and the mixture thickens slightly.
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Remove from heat and allow to cool completely. You may refrigerate it to speed up the cooling.
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In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
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Gently fold the cooled fruit mixture into the whipped cream, creating swirls. Do not overmix—you want a marbled effect.
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Spoon the mixture into serving glasses or bowls and refrigerate for at least 30 minutes before serving.
Notes
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Can be prepared up to a day in advance and stored covered in the refrigerator.
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Adjust sugar to taste depending on the tartness of your fruit.
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Garnish with extra fresh berries, crushed shortbread cookies, or a mint sprig for presentation.