Print

Chef-Approved Rhubarb Fool Recipe

Print Recipe

Ingredients

Units Scale
  • 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.

  1.  

  1.  

  1.  

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.

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.

Find it online: https://blog.theculinarystudio.ca/recipes/rhubarb-compote/