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    Home » Desserts » Easy Raspberry Rhubarb Fool Recipe

    Easy Raspberry Rhubarb Fool Recipe

    Published: Jun 27, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 20 Comments

    Jump to Recipe Print Recipe
    text overlay and image for raspberry rhubarb fool
    Easy Raspberry Rhubarb Fool layered in a dessert glass with mint

    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.

    a glass of rhubarb raspberry fool with whipped cream and a sprig of mint


    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.

    Jump to:
    • ❤️Why you'll love this recipe
    • 🛒 Ingredients
    • 🔪 How to make this easy Raspberry Rhubarb Fool
    • If you're wondering. . .
    • 👍🏼Helpful Tips
    • 🔁 Possible Variations
    • 🗒 More delicious dessert recipes
    • 📖 Recipe

    ❤️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.

    🛒 Ingredients

    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.
    Easy Raspberry Rhubarb Fool overhead view

    🔪 How to make this easy Raspberry Rhubarb Fool

    1. 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.
    2. 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.
    3. 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. . .

    Why is this dessert called a fool?

    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!

    👍🏼Helpful Tips

    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.


    Easy Raspberry Rhubarb Fool in mini dessert glasses garnished with mint and fresh raspberries

    Easy Raspberry Rhubarb Fool in mini dessert cups with fresh mint sprigs

    Looking for more ways to enjoy rhubarb? Here are 10 Ways to Use Rhubarb Besides Pie!

    🗒 More delicious dessert recipes

    • Image with text for gluten-free desserts for Easter and Spring.
      Gluten-Free Desserts for Easter and Spring
    • Poached cinnamon orange pears with maple mascarpone in a glass dessert dish with a spoon.
      Poached Cinnamon-Orange Pears with Maple Mascarpone
    • Gluten-free puff pastry cherry hand pies stacked.
      Puff Pastry Cherry Hand Pies with Frozen Cherries (Gluten-Free)
    • Overhead view of a bowl of pear crisp with pecans and a scoop of ice cream.
      Pecan Pear Crisp (Gluten-Free)

    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.

    📖 Recipe

    a glass of layered raspberry rhubarb fool

    Easy Raspberry Rhubarb Fool

    This Raspberry Rhubarb Fool is a pretty dessert that is easy to make. Layer in dessert glasses with yogurt whipped cream, or make mini desserts for a tasting party. 
    Print Pin Rate
    Course: Dessert or Appetizer
    Cuisine: American, British, Canadian
    Diet: Gluten Free, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Cooling time: 1 hour
    Total Time: 30 minutes
    Servings: 8
    Calories: 264kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    This dessert is best served on the day it's made, but you can make the rhubarb-raspberry mixture ahead of time and refrigerate it.

    Nutrition

    Calories: 264kcal | Carbohydrates: 14g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 29mg | Potassium: 212mg | Fiber: 2g | Sugar: 8g | Vitamin A: 915IU | Vitamin C: 10.6mg | Calcium: 94mg | Iron: 0.3mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    This post has been updated with extra information to make it more helpful.

    Reader Interactions

    Comments

    1. Dee

      December 27, 2018 at 5:48 pm

      5 stars
      We had this for a Christmas dessert without the rhubarb. I layered it in small dessert glasses. It looked so pretty and was perfect after a big dinner. Rave reviews!

      Reply
    2. Terri @foodmeanderings

      June 15, 2018 at 2:40 pm

      5 stars
      This looks the THE PERFECT easy and delicious Canada Day dessert to me! I LUV rhubarb soo much and who doesn't love whipped cream. I was planning on making some more compote and now I know exactly what I'm doing with it!

      Reply
      • Flavour & Savour

        June 15, 2018 at 3:18 pm

        Thanks so much, Terri! Happy Canada Day!

        Reply
    3. Leanne | Crumb Top Baking

      June 15, 2018 at 5:27 am

      5 stars
      Love those luscious layers of whipped cream and compote! This is a perfect recipe for Canada Day!

      Reply
      • Flavour & Savour

        June 15, 2018 at 8:07 am

        Thanks, Leanne!

        Reply
    4. MDIVADOMESTICA

      June 13, 2018 at 5:58 pm

      What a great way to end a meal! I don't think dessert is unimportant at all. It's the best part of the whole dining experience - especially for those with a sweet tooth.

      Reply
    5. Cathy

      June 13, 2018 at 5:02 pm

      5 stars
      What a beautiful dessert with so many things going for it! I love that you've used maple syrup and not much sugar. Your tip for whipped cream is something I must try. And I appreciate that it's a perfect recipe for Canada Day and the Fourth of July, as I'll be celebrating both this year.

      Reply
      • Flavour & Savour

        June 13, 2018 at 7:32 pm

        Thanks Cathy! Lucky you! Two celebrations in one week. Have fun!

        Reply
    6. Yvonne Langen

      June 13, 2018 at 2:32 pm

      5 stars
      Desperate to try these. I absolute love raspberries and I love how you've incorporate Greek Yogurt into the recipe to keep things a bit lighter.

      Reply
      • Flavour & Savour

        June 13, 2018 at 3:55 pm

        Thanks Yvonne! You can always sub in more Greek yogurt (and less whipping cream). It's a very versatile dessert and easy to adapt to use different berries or fruits. Thanks for commenting!

        Reply
    7. Denise from Urb'n'Spice

      June 13, 2018 at 10:40 am

      5 stars
      A great idea for Canada Day and any other day, as well. I love individual desserts like this, Elaine. They are perfect for summer menus using seasonal fruit and I am sure just as versatile using frozen berries in the winter. A great recipe - thanks for sharing! 🙂

      Reply
      • Flavour & Savour

        June 13, 2018 at 11:34 am

        Thanks so much, Denise! Yes, this recipe works well with frozen fruit as well.

        Reply
    8. Charlotte

      June 12, 2018 at 1:58 pm

      This is the perfect tasty treat for Canada Day next month! Love it!

      Reply
      • Flavour & Savour

        June 12, 2018 at 2:01 pm

        That's what I'll be making too! Thanks for stopping by.

        Reply
    9. Colleen

      June 11, 2018 at 12:08 pm

      5 stars
      Thanks for sharing another way for me to use up some rhubarb. This looks so fresh and delicious. I'd be a "fool" not to try it 🙂

      Reply
      • Flavour & Savour

        June 12, 2018 at 2:02 pm

        Good one, Colleen! Hope you get a chance to try it soon!

        Reply
    10. Kristen Kaethler

      June 11, 2018 at 11:00 am

      This looks like the perfect recipe to use up some of my rhubarb. Can't wait to try it!

      Reply
      • Flavour & Savour

        June 12, 2018 at 2:02 pm

        Thanks Kristen!

        Reply
    11. Jackie

      June 08, 2018 at 10:53 am

      5 stars
      Can't wait to try this. Perfect timing, Elaine!! My rating is based on all of the other goodies I have found and made on your blog - it will be delicious.

      Reply
      • Flavour & Savour

        June 08, 2018 at 11:56 am

        Thanks so much for your kind words, Jackie! I love using rhubarb in different ways while it's in season. This one was fun to make, and fun to eat!

        Reply

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    Welcome! I'm Elaine

    Gluten-free Made Easy!

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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