Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.

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  • In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.

  • Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.

  • To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.

Note

To serve in a bowl, double the recipe and serve in a 12 cup glass bowl.

Nutrition Facts

345.6 calories; 2.4 g protein; 36.7 g carbohydrates; 81.5 mg cholesterol; 27.8 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2009
Add a little corn starch to mixture right before it is finished then it will set up nicer. Try a pineapple/papaya juice instead of orange juice. A really good recipe for rhubarb. Read More
(20)

Most helpful critical review

Rating: 1 stars
05/28/2018
not good at all. never going to make it again:( Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/01/2009
Add a little corn starch to mixture right before it is finished then it will set up nicer. Try a pineapple/papaya juice instead of orange juice. A really good recipe for rhubarb. Read More
(20)
Rating: 5 stars
06/01/2009
Add a little corn starch to mixture right before it is finished then it will set up nicer. Try a pineapple/papaya juice instead of orange juice. A really good recipe for rhubarb. Read More
(20)
Rating: 4 stars
04/18/2008
Easy and tasty but doesn't really set up on its own--it could just as easily be rhubarb topped with whipped cream. Read More
(18)
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Rating: 4 stars
09/01/2012
I made this for an end-of-summer barbeque as the rhubarb was getting a little "long in the tooth". I thought the flavour of the rhubarb was spot-on. I might've over mixed the mixture a little but it still had a moderately chunky texture. I layered it with whipped cream in champagne glasses finishing with a huge dollop of whipped cream. I would've liked it a little more if I had made a "crumble" base and put that as the first layer in the glass just to give it a little different texture and taste. All in all I would make this again! Read More
(4)
Rating: 5 stars
06/06/2016
Judging from Corey's reaction alone (he ate three servings) this dessert is a hit. A good old-fashioned combination of that fleeting jewel of a fruit and sweetened whipped cream. I cooked the rhubarb for 10 minutes and paid close attention to the stirring instructions and it set up perfectly. It does thicken as it cools. Easy basic yummy delish! Read More
(2)
Rating: 5 stars
07/16/2017
This is a keeper Read More
(1)
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Rating: 1 stars
05/28/2018
not good at all. never going to make it again:( Read More
Rating: 5 stars
06/03/2020
Extremely easy to make and turned out amazing! I did add a bit of cornstarch to help it set. It was perfect! Will use this one again and again! Read More