This Strawberry Rhubarb Fool is a classic no bake dessert that’s light, airy, and perfect for summer gatherings.

What is a Fool Dessert?

The sunshine and warmer temperatures have me craving equally light, bright, and breezy desserts, and this Strawberry Rhubarb Fool fits the bill in every measure. As far as work to reward ratio goes, it doesn’t get much better than a fool. I’m not exactly sure how the fool got its name, but I’m going to assume it’s because it’s so simple even a fool could make it.

This classic dessert is made by stirring pureed fruit into fresh whipped cream. I’ve made it with strawberries and raspberries in the past, but I have to say, this Strawberry Rhubarb Fool is definitely my favorite.

Why You’re Going to Love this Strawberry Rhubarb Fool

All the components are make ahead friendly. You can whip up the fruit compote and whipped cream in advance, then you’re literally 5 minutes away from dessert.
It’s perfect for entertaining. You can easily whip up these beautiful, individual sized desserts for an impressive after dinner treat.
It’s so light and refreshing. Not too sweet and light as air, this is the kind of dessert you can serve at a fancy summer get together or a casual backyard BBQ. Be sure to check out our Summer Dinner Party menus to gather ideas to round out the menu!

How to Make Strawberry Rhubarb Fool

Start by making the fruit compote. In a small sauce pan, stir together the rhubarb, strawberries, sugar, orange peel, and water. Bring to a simmer and cook for 10 minutes, stirring occasionally, until rhubarb is softened and broken down. Allow to cool, then refrigerate for at least two hours.
Make the whipped cream. Add the whipping cream and powdered sugar to the bowl of an electric mixer fitted with the whisk attachment. Beat at medium high speed until the cream begins to fluff and forms soft peaks. Stir in vanilla. Refrigerate the cream until ready to serve.
Stir together. For serving, gently fold 1/2 the strawberry rhubarb mixture into the whipped cream, so ribbons of fruit still remain throughout. Spoon the cream into serving glasses, alternating with the remaining fruit mixture. Serve immediately.

Make Ahead, Storage, and FAQs

The fruit compote can be made up to 3 days in advance and stored in the fridge.
The whipped cream can be made up to 24 hours in advance and refrigerated.
After the fool is combined, it should be served within a few hours.

Can I double the recipe?

Yes. Both the compote and the whipped cream can be doubled.

Can I substitute Cool Whip for homemade whipped cream in fool?

The short answer is yes, but I wouldn’t recommend it. Cool Whip is quite a bit sweeter and not as thick and fluffy as homemade whipped cream, but it can work in a pinch!

More Rhubarb Recipes

If you love the tang of rhubarb, you’ll also want to try my Rhubarb Custard Cake and Rhubarb Upside Down Cake!

The fruit compote for this foll is excellent served with Grilled Angel Food Cake or simply drizzled over ice cream. You can even turn it into Strawberry Rhubarb Ice Cream Floats!