Easy Strawberry Rhubarb Fool Dessert

Quick and Easy Strawberry Rhubarb Fool
Diana Rattray
  • Total: 18 mins
  • Prep: 8 mins
  • Cook: 10 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
226 Calories
3g Fat
50g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 226
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 16%
Protein 3g
Calcium 139mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This strawberry rhubarb fool is an incredibly easy dessert, and it's quite versatile. Add some blueberries to the layers to make it a red, white, and blue dessert, or make it even faster with frozen and thawed whipped topping. You could even use some frozen whole strawberries, sliced, along with the cooked and chilled rhubarb mixture.

According to The Encyclopedia of American Food and Drink, the name "fool" is a dessert of cooked, pureed fruit served with cream. The word apparently dates back to around 1590 in print.

If you're watching calories and fat, try this dessert with vanilla yogurt or low-fat pudding in place of the whipped cream. A fruit fool may also be made with layers of pastry cream, pudding, or custard.

This is an easy and elegant-looking dessert, and it's a wonderful way to celebrate spring rhubarb and strawberries. Use big sturdy wine glasses or parfait dessert glasses.


  • 1 pound rhubarb (washed and sliced into 1/2-inch pieces, about 4 cups)
  • 4 tablespoons orange juice
  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla
  • 2 cups strawberries (sliced)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan over medium heat, combine the rhubarb with orange juice and granulated sugar. Bring the rhubarb mixture to a simmer. Reduce heat to low and continue cooking, stirring occasionally, for about 5 minutes.

  3. Cover and continue cooking for 5 minutes longer, until the rhubarb mixture is very soft.

  4. Transfer to a bowl, cover, and chill thoroughly in the refrigerator.

  5. Beat the heavy whipping cream in an ice cold bowl until it begins to thicken.

  6. Beat in the confectioners' sugar and vanilla and continue to beat until soft peaks form.

  7. Layer some of the rhubarb mixture and some sliced strawberries, then a layer of whipped cream.

  8. Repeat the layers until the fruit and cream are used.

  9. Serve and enjoy!


  • Add some fresh blueberries to the layers for a festive red, white, and blue dessert, or fold a handful of blueberries into the whipped cream.
  • Replace the vanilla extract in the whipped cream with 1 teaspoon of orange zest, or add a tablespoon of blueberry sauce along with the vanilla.

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