Mini Rhubarb Fool

The Mini Rhubarb Fool is our updated take of the traditional English Rhubarb Fool. This spring favorite combines seasonal cooked, pink-colored sugary rhubarb with thick whipped cream. Served in a mini glass, this spring delight is a winner.

Why we named it “mini”?

This recipe is called mini because it is designed for small batch baking. These recipes are meant to make smaller servings of desserts or baked goods, such as single-serve cookies, mini cakes, or batches of only 6 cupcakes or muffins. They are perfect for those who want a small sweet treat for themselves or want to test a recipe before making it for a larger group. This Mini Rhubarb Fool recipe is served in individual mini jars or small clear glasses.

mini rhubarb fool

As the days grow warmer, there’s no better way to enjoy the season’s bounty than with a Mini Rhubarb Fool. This simple, three-ingredient recipe combines tart rhubarb, smooth heavy cream, and just the right amount of sugar to create a perfect springtime treat. It’s easy to make and looks stunning in any serving dish, making it ideal for spring get-togethers. Dive into this spring delight and see why everyone loves this classic dessert!

Looking for more delicious treats? Check out our rhubarb recipes Rhubarb Olive Oil Cake and Sweet and Tart Gluten Free Rhubarb Crisp. Or the Strawberry Eton Mess for more inspiration!

Are you ready to make the Mini Rhubarb Fool? Let’s get cutting and whipping!

Why we love 💕the Mini Fool Rhubarb

  • 🌸 Perfect for Spring: The vibrant colors and creamy texture of our Mini Rhubarb Fool make it a festive addition to any spring table.
  • 🍰 Easy to Make: With minimal prep and simple ingredients, this dessert can be whipped up in no time, perfect for last minute gatherings.
  • 🎨 Visually Appealing: Its striking layers make the Mini Rhubarb Fool as beautiful as it is delicious.

👩‍🍳What kitchenware you need to make this Rhubarb Fool

  • 1 large mixing bowl
  • 1 medium size cooking pan
  • Handheld mixer (or stand mixer or a whisk)
  • Spatula
  • Clear glasses to serve

👩‍🍳What ingredients you need to make this sweet treat

  • Sugar: Use plain granulated sugar to balance the tartness of the rhubarb.
  • Heavy Whipping Cream: For whipping up a smooth, airy layer that’s irresistibly creamy.
  • Rhubarb: Choose fresh, firm stalks for the best flavor and texture.
ingredients to make the mini rhubarb fool

💡Fact

‘Foole‘ is first mentioned as a dessert in 1598, made of “clouted creame”. The earliest recipe for fruit fool dates to the mid-17th century. Several authors derive it from the French verb fouler meaning “to crush” or “to press” Source: Wikiped

🕐Instructions: How to make the Mini Rhubarb Fool

  1. Discard the leaves and trim the top and bottom ends of the stalks
  2. Cut the rhubarb into approximately 1/2-inch pieces. You will need about 4-5 long stalks of rhubarb to make this fool
  3. You cook the rhubarb with sugar to create a rhubarb “stew” rather a compote
diced rhubarb in a cup
Dice rhubarb in 1/2″ pieces
cooked rhubarb
Cook rhubarb with sugar in a medium cooking pan until soft. Let rhubarb cool for an hour
whipped cream
Beat heavy cream until soft peaks form
rhubarb cooked mixed with whipped cream
Gently fold cooked rhubarb into the whipped cream ideally in two batches
mini rhubarb fool
The mini rhubarb fool in a glass
mini rhubarb fool in a glass
The mini rhubarb fool in a glass on the counter

Did you make this? Follow us on Pinterest @wedesserts or using the hashtag #wedesserts on Instagram and Facebook. We can’t wait to see your creative recipes!

FAQs about the Mini Rhubarb Fool

How do I choose the right rhubarb?

Rhubarb is a vegetable, but we use it as a fruit in this recipe. When choosing rhubarb, look for firm, crisp stalks with a bright pink or red hue. Avoid limp or blemished stalks, as these indicate spoilage. Smaller stalks tend to be more tender, while larger ones may be more fibrous. According to doctors, rhubarb leaves are considered poisonous to humans because of the high concentrations of oxalic acid so remove leaves before use. Make sure that you pick the right stalks for a fresh and flavorful dessert.

Can I use Greek yogurt instead of heavy cream?

Absolutely! It’s a healthier alternative that still gives a creamy texture. Make sure that you pick a whole milk Greek yogurt, preferably unflavored.

Can I add other flavors?

Yes, a dash of vanilla or mixing in other fruits like strawberries or blueberries can enhance the fool’s flavor. It is indeed a flexible British dessert. In addition, certain home bakers add orange juice or other types of juice.

How to whip cream perfectly?

Chill the bowl and whisk beforehand to help the cream whip up faster and stay fluffy.

Can I freeze the rhubarb fool?

Unfortunately, this dessert is to be consumed fast, within days of its creation. However, you can freeze the cooked, almost stewed rhubarb in the freezer for up to 3 months

📖 RECIPE CARD

mini rhubarb food

Mini Rhubarb Fool

708adc527fe28914df208a36a1778a53?s=30&d=mm&r=gwedesserts
The Mini Rhubarb Fool is our updated take of the traditional English Rhubarb Fool. This spring favorite combines seasonal cooked, pink-colored sugary rhubarb with thick whipped cream. Served in a mini glass, this spring delight is a winner.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine British
Servings 4
Calories 278 kcal

Equipment

  • 1 Large mixing bowl
  • 1 medium size cooking pan
  • handheld mixer (or stand mixer, or a whisk)
  • spatula
  • 4 clear small glasses

Ingredients
 
 

  • ½ pound red rhubarb discard leaves, stalks cut into ½-inch pieces
  • cup sugar
  • 1 cup heavy cream

Instructions
 

  • Put rhubarb, sugar, and 2 tablespoons water into a medium pan. Cover, and bring to boil by stirring over medium-high heat
  • Once the mixture is boiling, reduce heat to medium-low and continue to boil gently until the rhubarb has softened. This will take about 5 to 8 minutes, after the mixture has come to a full boil
  • Let the mixture cool completely
  • In a chilled bowl, beat cream with an electric mixer or by hand using a whisker until soft peaks form
  • Gently fold the stewed rhubarb into the whipped cream in 2 batches using a flexible spatula
  • Spoon into clear glasses. Serve immediately or chilled

Notes

  • When cooking the rhubarb, some of it will be broken down and some will remain chunky. Eventually, the entire mixture will break down and blend nicely with the whipped cream
  • For this recipe, we didn’t add sugar to the heavy cream as the cooked rhubarb mixture contains sugar and we like this dessert rather tart
  • You can make a sweetened whipped cream if you wish by adding sugar to the heavy cream 
  • Chill mini rhubarb fool glasses in the refrigerator as needed before serving
  • You can also serve rhubarb fool immediately 

Nutrition

Serving: 1Calories: 278kcalCarbohydrates: 21gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 19mgPotassium: 220mgFiber: 1gSugar: 19gVitamin A: 932IUVitamin C: 5mgCalcium: 88mgIron: 0.2mg
Keyword english rhubarb fool, mini rhubarb fool, rhubarb desserts, rhubarb fool, spring desserts
Tried this recipe?Tag @theistravels on Instagram and hashtag it #wedesserts. Follow on Pinterest @wedesserts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating