Rhubarb Fool

Rhubarb Fool
The fool originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor. A very simple dessert to prepare (we wince to say any fool can make it), this recipe calls for cooking a compote and then folding in whipped cream. It is elegant served with a shortbread cookie, which adds a delicious crispy element. To really doll it up, add a Candied Rhubarb Strip.


rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped) honey finely chopped candied ginger vanilla bean, split heavy cream granulated sugar stalk rhubarb (3 1/2 ounces) granulated sugar


Calories per serving:

607 calories

Dietary restrictions:

Low Sodium Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, Kosher

Daily value:



  • Fat 23g 35%
  • Carbs 105g 35%
  • Saturated 14g 69%
  • Fiber 5g 19%
  • Sugars 96g
  • Monounsaturated 6g
  • Polyunsaturated 1g
  • Protein 4g 7%
  • Cholesterol 82mg 27%
  • Sodium 45mg 2%
  • Calcium 254mg 25%
  • Magnesium 35mg 9%
  • Potassium 784mg 22%
  • Iron 1mg 5%
  • Zinc 1mg 3%
  • Phosphorus 74mg 11%
  • Vitamin A 257µg 29%
  • Vitamin C 20mg 34%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 21µg 5%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 73µg 92%
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