Rhubarb fool can be so incredibly delicious if prepared properly. My Aunt Rosa has the very best rhubarb fool recipe as it’s neither too sour, or too sweet. It’s wonderful!
Happy April Fool’s Day!
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What else could I post but a recipe for rhubarb fool? Not only because it’s April Fool’s Day, but because my Aunt Rosa, who makes the most incredible rhubarb fool in the world, is celebrating her birthday very soon!
April is her birth month, and she’s truly laid claim to this dessert as her own, because I’ve never tasted anything as good.
My Italian-born Aunt Rosa (or Zia Rosina, as I sometimes call her) lives in England and grows her own fabulous rhubarb along with every other vegetable and fruit known to man. To say she has a green thumb, is like saying Einstein was smart.
Seriously, she can take a piece (not even a cutting) of a plant, tree, flower or whatever is growing, stick it in a pot, and it will grow; no, it will flourish and multiply! If I do the exact same thing, it will be wilted and dead within hours. Aunt Rosa even grew a palm tree in her English garden (see the photo below)!
So you can imagine Aunt Rosa’s rhubarb is awesome, and I always say: “start with the best quality ingredients”, but unfortunately for me, California isn’t the best place for growing rhubarb.
I have a had few of my own plants, but as you can see, they were a pretty sad sight.
As a little girl in Scotland, I would eat the stalks raw, simply dipped in sugar; just thinking about it makes my mouth begin to salivate.
I’ve since shared another of Aunt Rosa’s recipes: British bread pudding
(but not the kind you probably are thinking of).
If you are lucky enough to live in a “good” rhubarb area, or can find some Melissa’s rhubarb in your grocery store, I hope you’ll try this dessert.
It’s so simple to make, and is ready in just a few minutes, but there’s no sacrifice in flavor (given that you find good quality rhubarb).
Aunt Rosa’s Very Best Rhubarb Fool
recipe by Rosa Trundle serves 2
FULL PRINTABLE RECIPE BELOW
Ingredients
Amounts are flexible as this is easy to make “to-taste”
- rhubarb
- lemon juice
- sugar
- sweetened, condensed milk
- heavy whipping cream, to serve
In a heavy bottomed frying pan, place the chopped rhubarb and lemon juice.
Add the sugar and simmer gently over low heat until the rhubarb is completely soft, the sugar has melted, and the juices start to evaporate.
Remove from the burner and place into a container to blend with an immersion blender, (or into a food processor), along with the sweetened condensed milk. Next, process until smooth (be careful when blending hot liquids).
Taste, and add more condensed milk if you prefer it sweeter.
Finally, pour into bowls or serving glasses (it can be refrigerated if you like it cold) and serve with fresh cream.
For a dainty touch, put dots of cream and swirl with a toothpick or thin tool, if desired.
Aunt Rosa's Very Best Rhubarb Fool
The very best rhubarb fool recipe that isn't too sour or too sweet, by my Aunt Rosa from England.
Ingredients
- 1 cup or a few stalks of fresh, rhubarb, chopped into pieces
- 1/2 tsp lemon juice
- ¼ cup (2 oz) sugar
- ⅛ to ¼ c (1 to 2 oz) sweetened, condensed milk
- 1 Tbsp heavy whipping cream, to serve
Instructions
- In a heavy bottomed frying pan, place the chopped rhubarb and lemon juice.
- Add the sugar and simmer gently over low heat until the rhubarb is completely soft, the sugar has melted, and the juices start to evaporate.
- Remove from the burner and place into a container to blend with an immersion blender, (or into a food processor), along with the sweetened condensed milk. Next, process until smooth (be careful when blending hot liquids).
- Taste, and add more condensed milk if you prefer it sweeter.
- Finally, pour into bowls or serving glasses (it can be refrigerated if you like it cold) and serve with fresh cream.
Notes
You can use other fruit, but adjust the sugar and condensed milk accordingly. For example, strawberries are much sweeter than rhubarb and will require less sugar and/or condensed milk.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 100Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 11mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 1g
Nutrition information is only estimated.
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[…] To say, “I love rhubarb” is an understatement of an enormous degree. I’ve made Rhubarb Fool, froze the rhubarb raw, stewed it and then froze it, made rhubarb muffins, rhubarb syrup, a […]
Looks yummy!
Thank you, Cynthia! xx
I love your fool recipe – so different from the one I had as a child. And your deep, dark rhubarb is so lovely… I have to try this for dessert soon! ~ David
Thanks, David! I hope you do; you’ll love it!
I really love rhubarb! This recipe is definitely a must try for me :) And I really enjoyed reading the story about aunt Rosa! Cheers. -Del’s cooking twist
Thank you, Del! ;)
rhubarb is one of my favorite ingredients :) I only used it in muffins or pies.. this is very different and seems like very delicious way to prepare it! Your aunt Rosa shared a great recipe with you :)
I wish I could use it in muffins and pies, but I just don’t get enough of it, if at all! :(
I love fool and have never had rhubarb fool. The color is strange, beautiful purple but still I would not expect it to be that color. It sounds delicious!
I think I have to take more photos the next time I make it, as that purple color is very strange!
Love this! I’ve never made a fool!
Really? You can make it with practically any fruit and it’s so easy! CC
Dear Christina, What an interesting post. I have never heard of this dessert before, but it looks really creamy and the color is awesome. I love rhubarb and have made pies with strawberries and rhubarb. You made me laugh when you wrote about your Aunt Rosa and how she can grow anything. I am just like you, my mom is the gardener and plant person. She is amazing like aunt Rosa. She has given me many plants and I also have killed them, I do not mean to, but I do not have a green thumb or anything green. Love the photo of you on the boat! I like your recipe, must be delicious, anything with cream is amazing. Thank you for sharing this luscious dessert and your story of Zia Rosina. Have a fun April Fool’s Day! Dottie :)
Thanks so much, Dottie! Zia was so happy to see this post, so hopefully she read your comment too! Grazie!! xx