Strawberry Rhubarb Fool

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  • 3 cups fresh rhubarb, cut into 1/2 inch pieces
  • 1/2 cup sugar
  • 1/3 cup water
  • 1 pint fresh strawberries, hulled
  • Cream:

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • Strawberry halves, if desired


  1. Place rhubarb, 1/2 cup sugar and water in medium saucepan.
  2. Cook over medium-high heat, stirring occasionally, until rhubarb is very soft (20 to 25 minutes).
  3. Place rhubarb mixture and strawberries into 5-cup blender container or food processor bowl fitted with metal blade.
  4. Cover; pulse until blended but not entirely pureed (3 to 5 seconds).
  5. Pour mixture into medium bowl.
  6. Cover; refrigerate until chilled (about 2 hours).
  7. Before serving, beat whipping cream in chilled small bowl at high speed, scraping bowl often, until soft peaks form.
  8. Continue beating, gradually adding sugar, until stiff peaks form.
  9. Divide strawberry-rhubarb mixture into 6 dessert dishes.
  10. Just before serving, dollop each serving with about 1/3 cup cream mixture; swirl gently with knife for marbled effect.
  11. Garnish with strawberry halves, if desired.

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