Delicious Rhubarb Fool with Whipped Cream

Follow our step-by-step guide on how to make Delicious Rhubarb Fool with Whipped Cream.

1. Step 1

   Start by trimming the ends of the rhubarb and cutting it into 6-inch lengths. Place the rhubarb in a large bowl filled with cold water and let it soak for about 20 minutes. This helps to clean it thoroughly. After soaking, drain the rhubarb and gently pat it dry with a paper towel. Next, slice the rhubarb crosswise into 1/2-inch pieces.

2. Step 2

   In a saucepan, combine the orange juice, 1 cup of granulated sugar, and a pinch of salt. Stir the mixture and bring it to a boil. Once boiling, add the sliced rhubarb. Allow it to return to a boil, then reduce the heat to medium-low. Let it simmer gently, stirring only a couple of times, until the rhubarb is tender, which should take about 7 to 10 minutes. Be careful not to stir too much, as this can break down the rhubarb too much. Once done, transfer the rhubarb mixture to a glass or ceramic bowl, cover it with plastic wrap, and refrigerate until it's cold, which will take at least an hour.

3. Step 3

   While the rhubarb cools, whip the heavy cream in a large bowl using an electric mixer. Add the remaining 2 tablespoons of sugar to the cream and whip until soft peaks form. This will give your dessert a light and airy texture.

4. Step 4

   To assemble your rhubarb fool, take 1/4 cup of the chilled rhubarb mixture and spoon it into each of 8 small glasses. Top each layer with an equal amount of whipped cream. Repeat the layers until you reach the top of the glasses, finishing with a layer of whipped cream. Cover the glasses and refrigerate for at least 1 hour, or up to 6 hours, before serving. This allows the flavors to meld beautifully.