Easy Rhubarb Fool (Rhubarb Cloud Dessert)
Easy Rhubarb Fool
If you love rhubarb and whipped cream, then you’ll definitely love this Rhubarb Fool! Rhubarb Fool, or as we like to call it…Rhubarb Cloud because it’s so light and fluffy, is made with just 4 simple ingredients: whipping cream, rhubarb, vanilla and sugar. That’s it. This easy dessert is perfect for rhubarb lovers!
Fruit Fool Desserts…We Call Them Clouds
This type of dessert is most often referred to as ‘fruit fool’. Fruit fool desserts are just mixtures of fruit stirred into whipped cream, and this particular version that I’m sharing today is made with stewed rhubarb. I call them clouds instead because that’s what it feels like you’re eating….fluffy clouds of cream with bites of yummy rhubarb. So good.
Fluffy and Delicious!
This Rhubarb Cloud is everything you love about rhubarb all stirred up in fluffy whipped cream. Delightful. I really like to serve light and fluffy desserts like this after a big meal because they’re not too filling. They’re a nice and light after dinner treat.
Make them pretty!
For an extra special touch, garnish your dessert cups with pretty edible flowers like pansies. Such a pretty dessert!
Rhubarb Fool Recipe Tips
- Cooking the rhubarb: I sometimes will use a potato masher to break down the rhubarb, you want the mixture to be soft. Also make sure the rhubarb mixture is completely cool before stirring it into the whipped cream.
- Chunky or smooth? Do you prefer the cooked rhubarb to be a rhubarb puree or do you prefer a more soft chunky rhubarb? This is completely up to you. If you want a smooth rhubarb, just pulse it in a blender first.
- Make it ahead! You can make this dessert in morning of the same day that you are going to eat it. That way it will be ready for dessert when you are! Just keep them covered.
- Serving a crowd: If you’re serving a crowd, feel free to double or even triple the recipe. To make things even easier, serve the big batch out of a large serving bowl and let your guest help themselves.
Handy tip: Pre-make a batch of stewed rhubarb
When it’s rhubarb season I always have a batch of stewed rhubarb made and in the fridge ready to eat with vanilla ice cream, on toast, or with different rhubarb desserts like this Rhubarb Fool. So it’s really easy to make this Rhubarb Fool when all you have to do is make a batch of whipped cream and stir in some of the stewed rhubarb you already have made!
Serving Suggestions:
- Enjoy this Rhubarb Cloud on it’s own as a stand alone dessert.
- A scoop of this rhubarb cloud is also really delicious on pancakes!
- Serve a dollop on rhubarb pie!
- It’s DELICIOUS with pavlova. THE BEST. You can even buy store-bought meringue for ease.
Easy Rhubarb Fool
Ingredients
Rhubarb Compote:
- 1 1/2 cups chopped fresh rhubarb
- 1/4 cup granulated sugar
- 2 tsp water
Whipped Cream:
- 1 cup whipping cream (heavy cream)
- 1 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
Rhubarb Compote:
- In a saucepan combine the chopped rhubarb, sugar and water.1 1/2 cups chopped fresh rhubarb, 1/4 cup granulated sugar, 2 tsp water
- Simmer over low-medium heat for about 15 minutes, or until all the sugar has dissolved and the rhubarb has broken down. You just need a gentle simmer. The mixture doesn't have to be completely smooth, pieces of rhubarb are yummy.
- I sometimes will use a potato masher to break down the rhubarb. You want the mixture to be soft. The mixture doesn't have to be completely smooth, pieces of rhubarb are yummy.
- Let COOL COMPLETELY, about 1 hour.
Whipped Cream:
- Using a stand mixer, whip together the whipping cream, sugar, and vanilla, until stiff peaks form. Set aside.1 cup whipping cream, 1 tbsp sugar, 1/2 tsp vanilla extract
Putting it all together:
- Once the rhubarb has completely cooled, fold it into the whip cream.
- Evenly distribute the dessert between 4-5 dessert cups, small mason jars or fancy serving glasses.
- Refrigerate until you are ready to eat!
More Rhubarb Recipes
Muffins, cakes, desserts, drinks, sauces and more!
Tasty Summer Recipes to Try!
Make sure to check out all of the delicious summer recipes from my blogger friends below! I hope you’ll leave inspired to make something.
- Grilled Zucchini with Parmesan on the BBQ at The Happy Housie
- The BEST. Summer Salad at My 100 Year Old Home
- Lobster Rolls at Home at Finding Silver Pennies
- Easy Skillet Nachos at She Gave it a Go
- Rhubarb Fool Dessert at A Pretty Life
- Summer Apple Rhubarb Galette at Life is Better at Home
- Summer Pavlova at Life is a Party
- Lemon Rosewater Cookies at This is Simplicite
- Cherry Rhubarb Crisp in Mini Skillets at Satori Design for Living
- Cherry Pie Ice Cream at Jenna Kate at Home
- Berry Crisp on the Grill at Clean & Scentsible
- Sheet Pan Lemon Bars at My Sweet Savannah
Have a delicious day!
I like your name for it SO much better ha ha. Love rhubarb and definitely need to give this a try. Looks easy and delicious!
Thanks hahaha!
how pretty are these?! my nana grew rhubarb and she had a thick eastern massachusetts accent so she called it rhu-bab. every time i see it i think of her!
Aw, I love that!!
This sounds amazing! I never know what to do with rhubarb so thanks for the idea!
You’re so welcome! I hope you get at chance to try it!
This sounds so amazing and light. We have so much rhubarb from the garden. I can’t wait to try your recipe!
It’s really so so delicious!
Just made this as written. Excellent! Can’t wait to try other fruit flavors. Thanks.
Looking forward to trying this. How do you think this would be as a filling for cream puffs?
To make this even easier and faster you can cook the rhubarb and sugar in the microwave (leave out the water) for 5 or 6 minutes, stir well and let cool. This makes a thicker less watery sauce to mix with the whipped cream.
This is sooooo simple & sooooo delicious! I used a pint jar of rhubarb I had canned with a little water & sugar. I just let it drain in a colander while I made the whipped cream mixture then stirred in my canned rhubarb & it was absolutely divine! And so easy & quick to make. I didn’t really want to share if after I tried it, but I took it to a potluck & it was gone within an hour! I’ll definitely be canning more rhubarb next year to use for this recipe alone!
I love this so much, thank you! I’m so happy you enjoyed it!