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Description
This dreamy dessert is a swirl of tart rhubarb, sweet raspberries, and clouds of whipped cream—simple, elegant, and utterly irresistible!
Ingredients
Scale
- 1 cup fresh or frozen rhubarb, chopped
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine rhubarb, raspberries, granulated sugar, and lemon juice. Cook over medium heat for 10–12 minutes, stirring occasionally, until the fruit breaks down into a thick compote. Let cool completely.
- In a large bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Gently fold half of the cooled fruit compote into the whipped cream, leaving streaks for a marbled effect.
- Layer the remaining compote and cream mixture in serving glasses, swirling lightly with a spoon.
- Chill for at least 30 minutes before serving. Garnish with fresh raspberries or mint if desired.
Notes
- Chill for at least 30 minutes before serving.
- Garnish with fresh raspberries or mint if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Rhubarb Raspberry Fool, easy rhubarb desserts, raspberry fool recipe, summer fruit desserts