Rhubarb Fool
Updated September 9, 2025
- Total Time
- 45 minutes, plus refrigeration
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Ingredients
1 pound trimmed rhubarb, cut into ½-inch slices
¾ cup sugar
Half a vanilla bean
1 cup heavy cream
Nutritional analysis per serving (6 servings)
30 grams carbs; 45 milligrams cholesterol; 249 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 1 gram fiber; 14 milligrams sodium; 2 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. In a bowl, toss the rhubarb with ½ cup of sugar. Spread evenly on a nonstick baking sheet. Roast about 20 minutes. Transfer to a container, including any juices from the sheet. Let cool, and then cover and refrigerate.
- Step 2
To assemble, drain rhubarb in a strainer over a bowl, reserving juices; set aside. Split vanilla bean lengthwise and scrape the pulp into the remaining sugar. Mix well, and then add to cream. Beat until stiff. In a glass bowl or individual tall glasses, layer rhubarb and cream, starting with rhubarb and ending with cream. Drizzle rhubarb juice over the top. Serve immediately or chill for up to 4 hours.
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