The fool – a contradiction of a dessert if ever one existed. At once decadent and refreshing. Simple, and casual in appearance, thus best represented in the fanciest of glasses to enjoy the wealth of flavor.  A finer, simpler Spring dessert may be difficult to find.    

While some fools contain custard, the eggy flavor tends to fight with the sweet, tart, fresh fruit flavor of rhubarb, so we sought something less complex in flavor with a cleaner finish. (Save the custard for an apple cinnamon fool.)  


Rhubarb Fool
A simple, classic dessert bringing together the freshest of in-season fruit with cream.
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  1. Rhubarb Compote
  2. 2 cups rhubarb (about ¾ -1 pound or 4 medium stalks) cut into 1 inch pieces
  3. 1/2 cup sugar
  4. 1 tablespoon Lemon juice
  5. 1/4 teaspoon fresh grated ginger
  6. Cream
  7. 1 1/2 cups heavy cream
  8. 1 cups plain, whole milk greek yogurt*
  9. 1 teaspoon vanilla
  1. In saucepan, combine sugar and rhubarb and let sit to macerate for 10 minutes.
  2. Heat, covered over medium-high heat, until rhubarb is just tender (not disintegrated), about 5 minutes.
  3. Remove cover and continue cook for 1 minute to reduce liquid.
  4. Chill rhubarb for 1 hour
When ready to assemble and serve
  1. Whip cream to soft stiff peaks, combine with yogurt and vanilla
  2. Combine cream mixture with ½ the rhubarb compote and distribute, across 4 dishes, layering with the remaining rhubarb compote.
Suggested Accompaniments
  1. Tuile cookies
  2. Salted pistachios
  3. Sliced almonds
  4. *Greek yogurt brands vary wildly in flavor from chalky and bitter to creamy and delicious.  Flavor really matters here, so pick a good one! In the U.S. we like Wallaby Organic or Trader Joe’s whole milk greek yogurts.
Garden, Farm and Table

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