1. Can I use frozen rhubarb and raspberries?

Yes, absolutely! Frozen fruit works well in this recipe. Just remember to thaw them and drain any excess liquid.

2. How long can I keep leftover Raspberry Rhubarb Fool?

Leftovers should be stored in an airtight container in the fridge and enjoyed within 2-3 days for the best taste and texture.

3. Can I make the compote in advance?

Yes, you can make the compote ahead of time. Just be sure to store it in the fridge and let it cool completely before using it in your fool.

4. Is this dessert suitable for a vegan diet?

You can make this dessert vegan by using coconut cream for the whipped topping and ensuring the raspberry jam is plant-based.

5. What is a fool dessert?

A fool is a traditional British dessert that combines pureed fruit with whipped cream, creating a light and fluffy treat. The name "fool" comes from the French word "fouler," which means to crush or mash.

Raspberry Rhubarb Fool

Name: Raspberry Rhubarb Fool
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: British
Ingredients: 1 1/2 cups chopped rhubarb (fresh or frozen); 1 cup fresh raspberries; 1/3 cup granulated sugar; 1/4 cup water; 2 tbsp raspberry jam or preserves; For the Cream:; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; Optional: Extra fresh raspberries for garnish; 1 tsp lemon zest (optional); 1/4 cup crushed digestive biscuits (optional)

Description

Raspberry Rhubarb Fool is a light, creamy, and refreshing dessert made by folding sweet-tart rhubarb and raspberry compote into fluffy whipped cream. Perfect for spring or summer gatherings.

Ingredients

Scale

1 1/2 cups chopped rhubarb (fresh or frozen)
1 cup fresh raspberries
1/3 cup granulated sugar
1/4 cup water
2 tbsp raspberry jam or preserves
For the Cream:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Optional: Extra fresh raspberries for garnish
1 tsp lemon zest (optional)
1/4 cup crushed digestive biscuits (optional)

Instructions

In a saucepan over medium heat, combine rhubarb, raspberries, granulated sugar, and water.
Cook for 10–15 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens.
Remove from heat and stir in the raspberry jam. Let it 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 swirls for a marbled effect.
Spoon the fool into serving glasses. Top with fresh raspberries and optional lemon zest or crushed biscuits.
Chill for at least 30 minutes before serving.

Notes

You can make the compote ahead of time and refrigerate it for up to 3 days.
Don’t overmix the fruit and cream to keep the swirled appearance.
Use a piping bag for a neater presentation in dessert glasses.
Adjust sugar based on the sweetness of your fruit.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Bake
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 19g
Sodium: 15mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 2g
Cholesterol: 55mg

Keywords: raspberry rhubarb fool, rhubarb dessert, summer dessert, whipped cream dessert, easy no-bake treat