Strawberry Rhubarb Fool

Strawberry Rhubarb Fool is the perfect way to use up frozen rhubarb. This light and airy rhubarb whip has slices of strawberries and a cool refreshing texture.

You may not be familiar with the dessert called a fool.  No, we aren’t referring to your ex here. A fool is a dessert that is popular in England.  Typically, fruit is stewed and then mixed into whipping cream. This rhubarb whip has fresh strawberries mixed in with the stewed rhubarb and whipped cream mixture.

Now, don’t get confused and use Cool Whip or the fake whipped topping that is found in the freezer section at the grocery store.  Buy heavy whipping cream from the dairy section, and whip it up yourself into the real deal.  Once you’ve discovered real whipped cream, there’s no going back.

Strawberry Rhubarb Fool Recipe:

I’ve finally found a recipe using frozen rhubarb in The Best of Country Cooking.  This has actually been kinda of tough.  Rhubarb is similar in fibrous texture to celery.  It can be frozen; however, once thawed, it gets a little limp and mushy.  There is nothing wrong with it, but at that point, it doesn’t hold it’s original texture in a recipe.

Well, I’m here to say that this rhubarb fool with strawberries is the perfect recipe using frozen rhubarb.  The rhubarb gets cooked down with sugar and orange juice, and then pulverized in a food processor until smooth.  This sweet rhubarb mixture gets mixed in with heavy whipping cream for a delightful dessert.

How to Make Strawberry Fool (rhubarb whip):

1.  Bring thawed rhubarb, sugar, orange juice and salt to a boil; reduce heat and cover. Simmer for 4-6 minutes or until the rhubarb is tender. Let cool.
2. Add cooled rhubarb to a food processor, and blend until smooth.  Transfer to the refrigerator to chill completely.
3. Whip heavy cream until soft peaks form; fold in rhubarb mixture and sliced strawberries with a light hand right before serving, if possible.

For the full instructions and ingredient list for rhubarb fool with strawberries, scroll to the bottom of this post. 

Notes About Rhubarb Fool with Strawberries:

• I prefer to use frozen rhubarb, but fresh can be used too. If you are using frozen; let thaw and drain the excess liquid.
• A food processor works best to puree the stewed rhubarb.
• Strawberries could be omitted, if desired.
• This rhubarb whip works best if you mix the stewed rhubarb mixture into the whipped cream right before serving.
• Put your mixing bowl and whisk into the refrigerator or freezer to get extra cold before whipping the heavy cream.  This keeps in the fat in the cream from melting away, and results in an extra light and airy whipped cream. Keep the heavy whipping cream in the fridge until the second you use it too!
• Whip the heavy whipping cream until soft peaks form.  This means the peak just holds it’s shape for a second before falling over.
• This is a light rhubarb dessert that’s perfect for summer. It’s cool and refreshing.

More Rhubarb Recipes:

Rhubarb Muffins

Old Fashioned Rhubarb Cobbler

Rhubarb Bread

Rhubarb Dream Cake

Old-Fashioned Rhubarb Cake

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