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Let’s get one thing straight: when it comes to rhubarb, we don’t mess around.
And when rhubarb compote is involved? Oh, you’re in for something spectacular.
Every spring, we hunt down the biggest, boldest stalks we can find at the local farmers’ market. We are talking about rhubarb as thick as your thumb, and yes — bigger is better here. Tangy, juicy, inexpensive… basically a dessert waiting to happen.
Today, We are sharing one of our favourite ways to let rhubarb shine: Rhubarb Fool.
But first — we need to make rhubarb compote : a simple recipe that whips up quickly.
What is Rhubarb Compote?
If you can simmer water, you can make rhubarb compote.
Compote is just fruit cooked down gently with sugar until soft, juicy, and spoonable. Think of it as fruit’s answer to jam — but no pectin, no strict timing, no fuss.
With rhubarb, compote becomes something special. That natural tang needs just a little sweetness to turn into a bright, jammy, pucker-meets-melt-in-your-mouth experience.
In short? Rhubarb compote = pure spring magic.
What is a Rhubarb Fool?
Now, let’s talk about the “fool.” — it’s French!
The name comes from fouler, meaning “to crush,” and that’s exactly what we do: crush cooked fruit, then fold it into fluffy, barely-sweet whipped cream.
The result is almost mousse-like — airy, creamy, and fruity without being heavy. It’s easy. It’s impressive. And it tastes like a bite of springtime.
Chef-Approved Rhubarb Fool Recipe
- Prep Time: 15-20 minutes
- Cook Time: 10 minutes
- Total Time: 0 hours
- Yield: 2 cups
- Category: Dessert
- Method: Simmer
- Cuisine: French
Ingredients
- 4 cups chopped rhubarb (fresh or frozen — see notes below)
- 1/2 cup packed brown sugar (adjust to taste)
- 1/2 cup water
- 1 cup 35% cream (aka heavy whipping cream)
- 1/4 cup white or powdered sugar
- 1 tsp vanilla extract
- Baked triangles of puff pastry (optional, but highly recommended!)
Instructions
-
- Make the Rhubarb Compote:
Place rhubarb, brown sugar, and water in a medium saucepan.
Bring it just to a boil, then immediately turn the heat down to low.
Simmer, uncovered, for 5–10 minutes, stirring occasionally, until the rhubarb is tender and saucy.
Remove from heat and let it cool — either at room temp or chill it completely. - Whip the Cream:
In a chilled bowl (trust me, it matters), beat the cream until it starts to thicken.
Gradually sprinkle in the white sugar while whipping until just past soft peaks.
Stir in the vanilla. - Fold it Together:
Lighten the compote first by folding in about 1/2 cup of the whipped cream.
Then gently fold in the rest.
The key here? Don’t overmix! We want luscious swirls of fruit and cream. - Serve and Celebrate:
Spoon into coupe glasses, dessert cups, or martini glasses.
Optional: Garnish with crispy puff pastry triangles or a crunchy biscotti on the side. Chill until serving — or eat immediately if you just can’t wait.
- Make the Rhubarb Compote:
Notes
Substitutions for Rhubarb Fool
- Sugar Swap: Use honey or maple syrup instead of brown sugar for a softer, more floral sweetness.
- Dairy-Free: Coconut whipped cream works surprisingly well here! Just chill your coconut milk overnight, whip the solid part, and proceed.
- Mix Up the Fruit: Add a handful of strawberries or raspberries to the compote. (Classic pairing!)
- Puff Pastry Shortcut: No time to bake triangles? Store-bought shortbread or ladyfingers are amazing alongside.
What to Know (and Avoid) in This Recipe
- Don’t rush the compote: Let it simmer gently. Boiling hard will make the rhubarb fall apart into stringy mush.
- Cool the compote properly: Hot compote + whipped cream = soup. Cool your compote completely before folding it into the cream.
- Whip the cream carefully: Soft peaks are your friend. Overwhipped cream will make the fool heavy and grainy.
- Fold, don’t stir: Keep that whipped cream fluffy by folding gently, not stirring aggressively.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Storage Recommendations
You can absolutely make Rhubarb Fool ahead — here’s how:
- Fridge: Store it covered in the fridge for up to 2 days. After that, it starts to lose its loft and get a little watery.
- Freezer: I don’t recommend freezing — the whipped cream will break down. But you can freeze just the rhubarb compote for up to 6 months!
FAQ About Rhubarb Compote and Fool
Can I make rhubarb compote ahead of time?
Yes! You can make it up to a week ahead. Just keep it tightly covered in the fridge.
Can I use frozen rhubarb?
Absolutely. No need to thaw first — just throw it straight into the pot. You may need to simmer a few extra minutes.
What other ways can I use rhubarb compote?
Spoon it over yogurt, ice cream, oatmeal, pancakes, waffles, or even roasted meats like pork or chicken.
What if my rhubarb is green, not red?
No worries. Green rhubarb is just as tasty, though slightly less sweet. Feel free to up the sugar a little if needed.
Final Thoughts
Rhubarb compote is one of the greatest kitchen tricks you can have up your sleeve.
It’s fast, it’s gorgeous, it freezes beautifully, and it turns simple cream into something memorable.
Make it now while rhubarb is everywhere.
Tuck some away in your freezer for a snowy day.
You’ll thank yourself — Happy cooking, friends.
