Description
A classic British Rhubarb Fool made with tangy rhubarb compote folded into whipped cream and chilled until light and airy.
Ingredients
Scale
- 1 pound rhubarb, sliced
- 1/4 cup granulated sugar
- 2 cups heavy whipping cream
Instructions
- Rinse and slice the rhubarb into 1/2-inch pieces
- Combine rhubarb and sugar in a saucepan over medium-high heat
- Bring to a simmer and cook for 5 minutes, stirring occasionally
- Reduce heat to low, cover, and cook for 3 more minutes until soft
- Strain the mixture and reserve the juice, then cool both parts
- Whip the cream until soft peaks form
- Fold the rhubarb compote into the whipped cream gently
- Spoon into serving glasses and drizzle with reserved juice
- Chill for at least 1 hour before serving
Notes
- Do not over-stir the rhubarb to keep some texture
- Chill before serving for best consistency
- Add syrup just before serving for best presentation
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 9
- Sodium: 33
- Fat: 29
- Saturated Fat: 18
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
- Cholesterol: 108