Raspberry Rhubarb Fool – Clara quick dinners

Raspberry Rhubarb Fool is a delightfully light and creamy dessert that blends sweet-tart fruit compote with fluffy whipped cream. Simple yet elegant, it’s a perfect no-bake treat for spring and summer, highlighting the vibrant flavors of rhubarb and raspberry in every bite.

Why You’ll Love This Recipe

This dessert is stunningly easy to make and delivers impressive flavor with minimal effort. It’s light, fruity, and incredibly versatile—ideal for entertaining or satisfying your sweet tooth without turning on the oven. Plus, it can be made ahead of time, making it a stress-free dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rhubarb (fresh or frozen, chopped)
• Fresh raspberries
• Granulated sugar
• Water
• Raspberry jam or preserves
• Heavy cream
• Powdered sugar
• Vanilla extract
• Optional: fresh raspberries for garnish

Directions

1. Make the Compote
   In a small saucepan over medium heat, combine rhubarb, raspberries, sugar, and water. Simmer gently, stirring occasionally, until the rhubarb is soft and the raspberries have broken down (about 8–10 minutes).
   Remove from heat, stir in raspberry jam, and let the mixture cool completely in the fridge.
2. Whip the Cream
   In a large mixing bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
3. Assemble the Fool
   Gently fold half of the chilled compote into the whipped cream, leaving swirls for a marbled look.
   Spoon into serving glasses, layering with remaining compote if desired.
   Garnish with fresh raspberries on top.

Servings and timing

Serves 6
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 30 minutes (optional but recommended)
Total time: About 1 hour

Variations

• Make it Vegan: Use coconut cream instead of heavy cream and a plant-based sweetener.
• Berry Swap: Substitute or mix in strawberries, blackberries, or blueberries.
• Boozy Twist: Add a splash of Grand Marnier or Chambord to the compote for a grown-up version.
• Greek Yogurt Fool: Replace half the whipped cream with thick Greek yogurt for a tangier and higher-protein option.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 2 days.
Best enjoyed fresh; whipped cream may lose its texture over time.
Do not freeze, as the cream and fruit may separate after thawing.

FAQs

What is a “fool” dessert?

A fool is a traditional British dessert made by folding stewed fruit into sweetened whipped cream or custard.

Can I use frozen rhubarb and raspberries?

Yes, both frozen rhubarb and raspberries work well—just simmer them a bit longer and drain excess liquid if needed.

How sweet is this dessert?

It’s mildly sweet with a pleasant tart edge. You can easily adjust the sugar to suit your taste.

Can I make it ahead of time?

Yes! Assemble up to 4 hours in advance and refrigerate. For best texture, serve the same day.

Can I skip the jam?

Yes, but the jam enhances the fruit flavor and adds richness. You can substitute with more raspberries or a little honey.

Can I use low-fat cream?

It’s best to use heavy whipping cream for a stable, fluffy texture. Lower-fat versions may not hold up as well.

Is this dessert gluten-free?

Yes, this recipe is naturally gluten-free as written.

How do I get the marbled look?

Fold the fruit mixture into the whipped cream gently—just a few strokes—to create swirls.

Can I serve this in a large bowl instead of individual servings?

Absolutely. A trifle dish or glass bowl works well for serving a crowd.

What should I serve this with?

It’s great on its own, or paired with shortbread cookies, ladyfingers, or crushed meringue.

Conclusion

Raspberry Rhubarb Fool is a dreamy, creamy dessert that’s light, flavorful, and bursting with seasonal goodness. With its gorgeous presentation and effortless prep, it’s the kind of dish that impresses without stress. Whether you’re entertaining guests or just treating yourself, this fruit-forward fool is sure to win hearts.

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