Ingredients
Scale
- 1 pound rhubarb, trimmed and cut into 1-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
Instructions
- Combine rhubarb, granulated sugar, and water in a medium saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, or until the rhubarb is very tender and has broken down.
- Remove from heat and stir in the vanilla extract. Let the rhubarb mixture cool completely.
- Once the rhubarb is cool, in a large bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold the cooled rhubarb mixture into the whipped cream until just combined, leaving some streaks for a marbled effect if desired.
- Spoon the rhubarb fool into individual serving dishes and chill for at least 1 hour before serving.
Notes
- For a smoother fool, you can mash or blend the rhubarb before folding it into the cream.
- Adjust the amount of sugar in the rhubarb mixture to your taste, depending on the tartness of your rhubarb.
- This dessert is best served chilled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 20mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 90mg