Rhubarb Fool recipe

Preparation Time: 40 minutes | Cooking Time: 10 minutes

In this simple recipe, rhubarb is cooked until tender and delicious before being layered with sweetened whipped cream and mascarpone and sprinkled with crushed amaretti biscuits.


  • 1kg rhubarb
  • 200g caster sugar
  • Pinch of salt
  • 80ml orange juice
  • 480ml whipping cream
  • 4 tbsp. caster sugar
  • 200g mascarpone cheese
  • 8 amaretti biscuits


  1. Chop the rhubarb into lengths and cover with cold water. Soak for 20 minutes, drain and cut into 1cm chunks.

  2. Combine the sugar, orange juice and salt in a saucepan. Bring to the boil and stir until the sugar dissolves, then add the rhubarb. Cover, turn heat down to low and simmer for 10 minutes, stirring occasionally. Transfer to a glass bowl and cover, then leave to chill for at least an hour in the fridge.

  3. Whisk whipping cream, mascarpone cheese and caster sugar together until soft peaks form.

  4. Spoon 4 tbsp. of rhubarb into a glass. Top with 4 tbsp. cream. Repeat for 8 glasses, and repeat the layers until you run out, ending on a layer of cream. Crush the biscuits and sprinkle evenly over the fools.

  5. Chill for up to 6 hours before serving.

If you like, use apple juice instead of orange juice. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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