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Rhubarb Fool
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
138 minutes
Create a decadent rhubarb fool topped with homemade rhubarb sauce and billowy whipped cream - a gluten-free dessert delight.
Ingredients:
  • For the rhubarb sauce:
  • 1/2 cup sugar, or more, to taste
  • 1 tablespoon finely grated orange zest
  • 2 tablespoons orange juice
  • 1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups)
  • 1/2 teaspoon rosewater , optional
  • For the whipped cream:
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream, stirred
Instructions:
  • Prepare the rhubarb: In a skillet over medium heat, combine sugar, orange zest, and orange juice until the mixture boils and liquefies. Increase heat to high, stir in the rhubarb until juices release and sugar dissolves. Simmer gently for 4 to 6 minutes until rhubarb softens, keeping some texture. Adjust sweetness with sugar as needed.
  • Chill the rhubarb: Quickly transfer the rhubarb puree to a heatproof bowl and mix in the rosewater, if desired. Let it cool to room temperature; the rhubarb will further soften as it rests.
  • Chill the rhubarb in the refrigerator for 2 to 3 hours until completely cold. You can also make the rhubarb mixture ahead of time and store it in the refrigerator for several days or freeze it for up to 3 months (Thaw in the fridge overnight if frozen).
  • Prepare the whipped cream: In a chilled mixing bowl, use a hand mixer or stand mixer to whip the cream until it forms soft peaks, being careful not to over-whip. Gently fold in the sour cream until just combined, ensuring the mixture still forms soft peaks.
  • Create the fool: Gently fold whipped cream into the bowl of rhubarb using a rubber spatula until streaks form, ensuring a marbled mixture. Serve the fool in elegant dessert dishes or wine glasses, chilling until serving. Enjoy the fool fresh the same day for optimal taste, or store covered for a few days. Share your feedback and rating below if you enjoyed the recipe!

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