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Glass filled with layers of whipped cream and raspberries.
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Raspberry Rhubarb Fool

Sweet, tart, and syrupy raspberries and rhubarb swirled with freshly whipped cream. This easy dessert is perfect for spring.
Course Dessert, Fruit
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 380kcal
Author Allison - Celebrating Sweets

Ingredients

Raspberry rhubarb compote:

  • 1 cup heaping thinly sliced rhubarb cut about ½ inch thick
  • 6 ounces fresh raspberries
  • ¼ cup granulated sugar can be increased to ⅓ cup if you want it less tart
  • 1 tablespoon water
  • 3 tablespoons raspberry jam or preserves

Whipped cream:

  • 2 cups cold heavy cream
  • ⅓ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Additional raspberries for garnish

Instructions

Raspberry rhubarb compote:

  • 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.

Whipped cream and assembly:

  • With an electric mixer on medium high speed, beat the cream, powdered sugar, and vanilla extract until soft peaks form.
  • 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.

Nutrition

Calories: 380kcal | Carbohydrates: 28g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 34mg | Potassium: 168mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1195IU | Vitamin C: 10.4mg | Calcium: 78mg | Iron: 0.3mg