Rhubarb Fool

3 Mar 2012

Category: recipes

Make the most of the new season's delicate rhubarb with a classic rhubarb fool.

Rhubarb Fool

Serves 6.  Preparation time:  10 minutes.  Cooking time 20 minutes plus cooling


450g rhubarb, trimmed and cut into thumb-sized chunks

100-150g granulated sugar

284ml double cream

2 tbsp water

Optional: 3tbsp Cointreau or 2tbsp finely-chopped crystallised ginger


  • Gently cook the rhubarb in the water and 4 tbsp of sugar until it is soft.  If you want to use ginger, add it to the rhubarb when it is cooking.  Taste and add more sugar if required.
  • Allow to cool
  • Whisk the cream into soft peaks and fold in the juice from the cooked rhubarb (when its cold!) and the Cointreau if used.
  • If it becomes too soft, whisk a little more
  • Fold in the rhubarb
  • Serve with biscotti, brandy snaps or shortbread biscuits

As a variation, you can cook extra rhubarb and layer this with the fool mixture, but strain off the rhubarb cooking juices first.  

To make the rhubarb pinker, add a couple of strawberries during the cooking.

You can also make the fool with a homemade egg custard instead of the simple cream for a classic twist on rhubarb and custard!