Raspberry Rhubarb Fool

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings

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:

• 1 cup chopped rhubarb
• 1 cup fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 teaspoon lemon juice

For the Cream:

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. In a small saucepan over medium heat, combine the rhubarb, raspberries, granulated sugar, and lemon juice.
2. Cook for 10–12 minutes, stirring frequently, until the fruit softens and the mixture thickens slightly.
3. Remove from heat and allow to cool completely. You may refrigerate it to speed up the cooling.
4. In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
5. Gently fold the cooled fruit mixture into the whipped cream, creating swirls. Do not overmix—you want a marbled effect.
6. Spoon the mixture into serving glasses or bowls and refrigerate for at least 30 minutes before serving.

Notes

• Can be prepared up to a day in advance and stored covered in the refrigerator.
• Adjust sugar to taste depending on the tartness of your fruit.
• Garnish with extra fresh berries, crushed shortbread cookies, or a mint sprig for presentation.

Nutrition (per serving)

Calories: 210
Carbohydrates: 19g
Sugar: 16g
Fiber: 3g
Protein: 2g
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 20mg

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