Strawberry-Rhubarb Fool

Strawberry-Rhubarb Fool - 3

It may be April Fool’s day, but I’m not fooling you with this delicious dessert – promise! One of my favorite things about April is that rhubarb, which happens to be one of my favorite things to bake with, begins trickling in at the farmer’s market as one of the first sure signs of spring’s arrival here in upstate NY. While I haven’t seen any on the stands just yet, I decided I couldn’t wait any longer…so I raided my freezer for some of the rhubarb I froze last year. This simple and elegant dessert is perfect for welcoming the arrival of fresh fruits and vegetables, longer days, and warmer weather. Happy April!

For the strawberry whipped cream:

  • 6 ounces strawberries (or your favorite berry)
  • 1 tsp lemon juice
  • 2 Tbsp sugar
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar

For the rhubarb:

  • 4 cups rhubarb, cut into 1/4″ pieces
  • 1/4 cup water
  • 1/3 cup sugar

To make the strawberry purée for the whipped cream, blend the berries in a food processor until smooth. Add in the lemon juice and sugar and pulse until combined. Let chill in the refrigerator while preparing the whipped cream.

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In a large bowl, beat the heavy cream until soft peaks form. Add in the powdered sugar and then the berry purée, and beat to combine.

In a small sauce pan over medium heat, combine the rhubarb, 1/4 cup water, and 1/3 cup granulated sugar. Cook until the rhubarb softens and the mixture thickens, about 10-15 minutes.

Strawberry-Rhubarb Fool - 1

Remove from the heat and pour the rhubarb mixture into a small bowl. Refrigerate until chilled, about 1 hour (or if you’re impatient like me, stick it in the freezer until chilled). When ready, in wine or dessert glasses, layer the rhubarb alternately with the raspberry whipped cream. Refrigerate until chilled, about 1 hour, before serving. Serves 2.

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24 Responses to “Strawberry-Rhubarb Fool”

  1. 1 Jessica @ How Sweet Says:
    April 1st, 2011 at 9:24 am

    Not only is it gorgeous, it looks delicious!

  2. 2 marla {family fresh cooking} Says:
    April 1st, 2011 at 9:29 am

    It is essential that I get some rhubarb over here. These treats look wonderful! xo

  3. 3 Cookbook Queen Says:
    April 1st, 2011 at 10:29 am

    How pretty!! I have never ever had Rhubarb…but I’ve always been curious about it!! Reminds me of pink celery ;)

  4. 4 Lori @ RecipeGirl Says:
    April 1st, 2011 at 10:46 am

    Fun recipe for April Fool’s Day!

  5. 5 Rosa Says:
    April 1st, 2011 at 11:08 am

    I am a big fan of rhubarb and pudding! That fool looks beautiful and divine.



  6. 6 naomi Says:
    April 1st, 2011 at 12:46 pm

    I love rhubarb. This looks gorgeous-perfect for spring and a for lighter dessert.

  7. 7 Jenny Flake Says:
    April 1st, 2011 at 12:47 pm

    Wow, loving this and the gorgeous color! Yummy!

  8. 8 Ali @ Three Baking Sheets Says:
    April 1st, 2011 at 1:04 pm

    Growing up, my dad was big on taking our family to hotel buffet-style hotel brunches. My favorite one was the Marriott, mainly for one reason: the sweets table. My favorite was the mousse in wine glasses that looked just like your Strawberry-Rhubarb dessert.

    I absolutely have to try this recipe, both for deliciousness and nostalgia’s sake.

  9. 9 carolinaheartstrings Says:
    April 1st, 2011 at 1:24 pm

    I love love love rhubarb and this looks like a wonderful recipe. I am looking for some at our farmer’s market so I can try this.

  10. 10 Amanda Says:
    April 1st, 2011 at 3:00 pm

    Looks wonderful!

  11. 11 Cookin' Canuck Says:
    April 1st, 2011 at 6:37 pm

    If this is how you fool, then count me in! I am so excited for strawberry and rhubarb season.

  12. 12 Liz (Little Bitty Bakes) Says:
    April 1st, 2011 at 10:19 pm

    My mom looooves rhubarb – I’ll have to make this for her!

  13. 13 Brenda @ a farmgirl's dabbles Says:
    April 1st, 2011 at 11:24 pm

    I am ready for strawberries and rhubarb, too! This is so pretty. What a fun treat to serve.

  14. 14 Sylvie @ Gourmande in the Kitchen Says:
    April 2nd, 2011 at 8:55 am

    Love, love, love rhubarb! I’m going to see if I can find any yet, I’m dying to start making rhubarb desserts like this.

  15. 15 Joanne Says:
    April 2nd, 2011 at 9:04 am

    I love that you froze rhubarb! Such a great idea…one that I am going to adapt as soon as rhubarb appears here in NYC! These fools are anything but foolish…in fact, I could go for one right now…at 9AM. Mid-morning snack? I think YES.

  16. 16 Tickled Red Says:
    April 2nd, 2011 at 3:34 pm

    Great idea and use of rhubarb. This is going to make a wonderful summer treat on hot days.

  17. 17 Katrina Says:
    April 2nd, 2011 at 4:18 pm

    This looks fantastic! I’m so excited to see rhubarb recipes coming back again. Winter is over!!

  18. 18 Maria Says:
    April 2nd, 2011 at 4:55 pm

    Such a pretty dessert! I can’t wait until our rhubarb is ready!

  19. 19 Raina Says:
    April 2nd, 2011 at 10:20 pm

    What a treat! I have never seen a dish like this but know I would love it. It looks beautiful and delicious:)

  20. 20 Christina @ This Woman Cooks! Says:
    April 3rd, 2011 at 3:24 pm

    So pretty! I wish Spring would hurry up and show itself around here!

  21. 21 Amber | Bluebonnets & Brownies Says:
    April 4th, 2011 at 9:57 am

    I’m not sure how I missed the other day, but I’ve got some rhubarb hanging out in my freezer right now that this would be perfect for. I think I’ll make this for James when he comes home tomorrow!

  22. 22 Shaina Says:
    April 5th, 2011 at 5:10 pm

    Love strawberry rhubarb desserts, and this looks so fresh and light.

  23. 23 Nancy@acommunaltable Says:
    April 6th, 2011 at 9:52 pm

    I am so glad to see rhubarb recipes!!! It’s one of my favorites and I love finding new ways to use it and this “fool” sounds absolutely perfect!!!

  24. 24 Jen @ My Kitchen Addiction Says:
    April 7th, 2011 at 2:33 pm

    This looks so good! I’ve been waiting for some local rhubarb around here, but I haven’t seen any yet. I wish I had been smart enough to freeze some last year.

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