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 fruit 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.
It’s pretty, it’s delicious, and it’s so easy to make!
Why is this dessert called a fool?
I did a little digging and found this explanation on lovefood.com “So 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, this Raspberry Rhubarb Fool is delicious and it’s by no means an “unimportant, trivial tit-bit” to me!
It’s dessert!
And if you’re like any of the people around my family table who devoured this, you probably eagerly anticipate what’s going to be offered at the end of a meal from the time you first sit down at the table.
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.
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.
But not just any whipped cream! I discovered a secret way to keep whipped cream stiff, so it holds up in this dessert.
My tip? Add some firm Greek yogurt. That’s it. It didn’t change the taste at all.
How to Make this Easy Raspberry Rhubarb Fool
- First, make Rhubarb Compote by combining diced rhubarb, water and maple syrup. Add raspberries and stir until smooth, but leaving a few small chunks of fruit is fine. Let cool.
- Next, whip the cream with vanilla and powdered sugar to the soft peak stage. Add 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 (I used gluten-free ginger snaps) to add a little crunch.
Looking for more ways to enjoy rhubarb? Here are 10 Ways to Use Rhubarb Besides Pie!
Easy Raspberry Rhubarb Fool
Ingredients
- 2 cups rhubarb diced
- 3 tbsp water
- 3 tbsp maple syrup
- 2 cups raspberries
- 2 cups heavy cream
- 1/2 cup Greek yogurt (firm)
- 2 tbsp powdered sugar
- 1 tsp 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.
- 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
Nutrition
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Jackie says
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.
Flavour & Savour says
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!
Kristen Kaethler says
This looks like the perfect recipe to use up some of my rhubarb. Can’t wait to try it!
Flavour & Savour says
Thanks Kristen!
Colleen says
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 🙂
Flavour & Savour says
Good one, Colleen! Hope you get a chance to try it soon!
Charlotte says
This is the perfect tasty treat for Canada Day next month! Love it!
Flavour & Savour says
That’s what I’ll be making too! Thanks for stopping by.
Denise from Urb'n'Spice says
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! 🙂
Flavour & Savour says
Thanks so much, Denise! Yes, this recipe works well with frozen fruit as well.
Yvonne Langen says
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.
Flavour & Savour says
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!
Cathy says
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.
Flavour & Savour says
Thanks Cathy! Lucky you! Two celebrations in one week. Have fun!
MDIVADOMESTICA says
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.
Leanne | Crumb Top Baking says
Love those luscious layers of whipped cream and compote! This is a perfect recipe for Canada Day!
Flavour & Savour says
Thanks, Leanne!
Terri @foodmeanderings says
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!
Flavour & Savour says
Thanks so much, Terri! Happy Canada Day!
Dee says
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!