Here's a crowd-pleaser! This Raspberry Rhubarb Fool is an easy dessert to make for a large group. Not too sweet, but not too tart, it's a glass of ruby-red raspberries and rhubarb layered or folded into whipped cream.
Lightly sweetened clouds of whipped cream, layered with a rustic raspberry-rhubarb compote make this Raspberry Rhubarb Fool a popular dessert. Layer it parfait-style in dessert glasses, or serve it in mini dessert cups for a tasting party.
❤️Why you'll love this recipe
It's pretty, it's delicious, and it's so easy to make!
Traditionally, a dessert fool used to be made with stewed gooseberries and whipped cream. Nowadays, it is more commonly made with berries. Since my love for rhubarb knows no bounds, I combined stewed rhubarb, also known as rhubarb compote, with raspberries and folded it into whipped cream.
While this dessert recipe originated in England, those red and white layers look Canadian to me. Perfect for a Canada Day party!
And for my American friends, adding a handful of blueberries on top would easily change this into a patriotic dessert to celebrate the Fourth of July.
You'll find a complete list of ingredients in the recipe card below. Here are a few notes:
- rhubarb: You can use fresh or frozen rhubarb.
- raspberries: You'll combine these with the rhubarb and sweeten the mixture with a little maple syrup.
- heavy cream: You'll whip the cream and add a little Greek yogurt to it to stabilize it.
🔪 How to make this easy Raspberry Rhubarb Fool
- First, make an easy rhubarb compote by combining diced rhubarb, water and maple syrup or 0-calorie Monkfruit sweetener. Add raspberries and stir until smooth, but leaving a few small chunks of fruit is fine. Let cool. You can make this compote several days in advance and refrigerate it.
- Next, whip the cream with vanilla and powdered sugar to the soft peak stage. Add Greek yogurt and continue to beat until stiff peaks form.
- Serve this Raspberry Rhubarb Fool layered parfait-style, or fold the fruit into the whipped cream and watch it transform into swirls of pretty pink and white. Finally, top with a sprig of mint or some crumbled cookie crumbs (use gluten-free ginger snaps) to add a little crunch.
If you're wondering. . .
I did a little digging and found this explanation on lovefood.com. "Where does this name 'fool' come from? It's actually very simple - that sweet thing you have at the end of a meal is just a small, unimportant, trivial tit-bit, isn't it? So it's called a 'trifle' or a 'fool'."
Whatever the historical explanation for the name, this Raspberry Rhubarb Fool is delicious and it's by no means an unimportant, trivial tit-bit to me! It's dessert!
First, this easy raspberry rhubarb parfait-style dessert combines summer fruit with whipped cream, but not just any whipped cream! I discovered a secret way to keep whipped cream stiff, so it is stabilized in this dessert.
My tip? Add some firm Greek yogurt. That's it. It doesn't change the taste at all.
🔁 Possible Variations
You have choices in how to serve this dessert. You can layer it, parfait-syle, as in the photos above, or you can fold the fruit into the cream, making beautiful pink and white swirls!
Serve as a full-sized dessert in a dessert glass, or as a mini dessert in a tiny glass.
Looking for more ways to enjoy rhubarb? Here are 10 Ways to Use Rhubarb Besides Pie!
🗒 More delicious dessert recipes
When you make this raspberry rhubarb fool recipe please leave a comment and a star rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox.
Easy Raspberry Rhubarb Fool
- 2 cups rhubarb, diced
- 3 tablespoon water
- 3 tablespoon maple syrup
- 2 cups raspberries
- 2 cups heavy cream
- ½ cup Greek yogurt (firm)
- 2 tablespoon powdered sugar, or powdered monkfruit
- 1 teaspoon pure vanilla extract
- gluten-free ginger snap or other cookie crumbs for garnish
- In a saucepan combine rhubarb, water and maple syrup. Over med-high heat, bring to a boil, then lower heat and simmer until rhubarb is very tender. Add raspberries and stir until well combined. Remove from heat and set aside to cool completely.
- Using a chilled bowl and beaters, whip cream until soft peaks form. Add yogurt and continue to beat until stiff peaks form. Do not overbeat.
- Alternate layers of raspberry-rhubarb compote in dessert glasses and top with an extra dollop of whipped cream. Garnish with fresh mint leaves or with cookie crumbs. Keep chilled until serving time.
This post has been updated with extra information to make it more helpful.