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Rhubarb Fool

6 (about 5 oz.) servings


Gluten Free Low Sodium Vegetarian

Nutritional Facts Per Serving

1.2 g
19.8 g
0.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 204
  • Fat 14 g
    • Saturated  
    • + Trans 
  • Cholesterol 51 mg
  • Sodium   17 mg
  • Carbohydrate 19.8 g
    • Fibre   0.9 g
    • Sugars  
  • Protein 1.2 g
    • Vitamin A 16 %
    • Vitamin C 17 %
    • Calcium 6 %
    • Iron 2 %


Place the juice, sugar, cornstarch and spices in a small pot and whisk until completely smooth. Mix in the rhubarb.
Bring to a simmer, and then very gently simmer until the rhubarb is just tender, but still holding its shape, about
5 minutes. (The mixture should be fairly thick.) Transfer
to a bowl, cool to temperature, and then refrigerate until well chilled. (Can be made several hours before needed.)
When ready to serve, whip the cream until soft peaks form. Add the icing sugar and beat until stiff peaks form.
Very delicately fold all but 1/3 cup of the rhubarb mixture into the whipped cream. Divide mixture between 6, 6 oz. decorative glasses. Top each glass with a spoonful of the rhubarb mixture. Garnish each glass with a mint sprig
and serve.
Note: The rhubarb should be cut into ¼"–½" thick pieces. If you using frozen, drain it well after thawing.

Serving Suggestions

Serve the fools with store-bought or homemade cookies for dunking. If you make the latter, the Walnut Cookies in our website recipe collection would be a good choice.

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