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Rhubarb Fool (Aunt Rosa’s Very Best Recipe)

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This Rhubarb Fool is Aunt Rosa’s signature spring dessert—and once you try it, you’ll see why. Light, creamy whipped cream is swirled with tangy stewed rhubarb for a simple yet elegant treat. It’s the perfect way to let rhubarb shine with just a few ingredients and minimal effort!

Ingredients

Scale

  • 4 cups chopped fresh rhubarb

  • 1/2 cup granulated sugar (adjust to taste)

  • 1 tbsp lemon juice

  • 1 tsp vanilla extract (optional)

  • 1 cup heavy whipping cream

  • 1 tbsp powdered sugar (for whipped cream)

Instructions

  1. Cook the Rhubarb:
    In a medium saucepan, combine rhubarb, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 10–15 minutes or until the rhubarb softens and breaks down into a thick compote.

  2. Cool the Compote:
    Remove from heat and stir in vanilla extract if using. Let the rhubarb cool completely—refrigerate it to speed things up.

  3. Whip the Cream:
    In a large bowl, whip the heavy cream and powdered sugar until soft peaks form.

  4. Assemble the Fool:
    Gently fold the cooled rhubarb compote into the whipped cream. Swirl it in for a marbled look or fully combine for a uniform color.

  5. Chill and Serve:
    Spoon into glasses or small dessert bowls. Chill for at least 30 minutes before serving for best texture and flavor.

 

Notes

  • You can make the rhubarb compote up to 3 days in advance.

  • For a fancier touch, layer the fool with crushed cookies or granola.

  • Want a twist? Add a handful of strawberries or a splash of orange juice to the rhubarb while it cooks.

Find it online: https://ukfinda.com/rhubarb-fool-aunt-rosas-very-best-recipe/