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Strawberry Rhubarb Fool is the perfect way to use up frozen rhubarb. This light and airy rhubarb whip contains slices of fresh strawberries.  
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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.  
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: frozen rhubarb recipes, recipe using frozen rhubarb, rhuabarb whip, rhubarb fool, rhubarb fool with strawberries, rhubarb recipes, rhubarb whip, strawberry rhubarb fool, strawberry rhubarb recipes
Servings: 8 people
Calories: 160kcal
Author: Barbara

Ingredients

  • 3 cups frozen rhubarb, thawed and drained
  • 1/3 cup sugar
  • 1/4 cup orange juice
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 cups strawberries, sliced thin

Instructions

  • Combine drained rhubarb, orange juice, sugar and salt in a small saucepan. Bring to a boil, reduce heat and cover. Simmer for 4-6 minutes or until rhubarb is tender.
  • Remove from heat until rhubarb is cooled. Put the stewed rhubarb into a food processor and pulverized until smooth. Refrigerate until completely chilled.
  • Right before serving, whip the heavy whipping cream until soft peaks form.
  • Gently stir in stewed rhubarb and sliced strawberries.
    Strawberry Rhubarb Fool is the perfect way to use up frozen rhubarb. This light and airy rhubarb whip contains slices of fresh strawberries.  

Notes

  • This is a light rhubarb dessert that's perfect for summer. It's cool and refreshing.
  • 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. 
  • Love the combo of strawberry and rhubarb? Try our Grandma's Strawberry Rhubarb Streusel. 

Nutrition

Calories: 160kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 225mg | Fiber: 2g | Sugar: 11g | Vitamin A: 504IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 1mg