Dessertscelebratingsweets5.0
Raspberry Rhubarb Fool
Sweet, tart, and syrupy raspberries and rhubarb swirled with freshly whipped cream. This easy dessert is perfect for spring.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
Raspberry rhubarb compote:
2
Place the rhubarb, raspberries, sugar, and water in a saucepan. Simmer over medium heat, partially covered, for ⏱️ 5-10 minutes, stirring occasionally. Once the rhubarb is tender and the raspberries have broken down, remove from the heat. Stir in raspberry jam. Refrigerate until chilled.
fresh raspberries6 ouncesAdditional raspberries (for garnish)water1 tablespoon
3
Whipped cream and assembly:
4
With an electric mixer on medium high speed, beat the cream, powdered sugar, and vanilla extract until soft peaks form.
5
Swirl half of the fruit compote into the whipped cream, carefully folding it in, allowing streaks of the fruit to remain visible. Layer the whipped cream with the remaining compote in individual glasses. Garnish with fresh raspberries. Serve immediately, or refrigerate.
fresh raspberries6 ouncesAdditional raspberries (for garnish)
Nutrition Facts
calories
380 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
2 g
sugar Content
21 g
sodium Content
34 mg
protein Content
2 g
cholesterol Content
108 mg
carbohydrate Content
28 g
saturated Fat Content
18 g
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