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Rhubarb Fool (Aunt Rosa’s Very Best Recipe)

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!

rhubarb fool topped with cream in two tall glasses with a pink camellia on the plate

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!

rhubarb fool recipe with cream

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.

rhubarb fool

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.

Aunt Rosa and her flowers

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)!

photo collage of Christina Conte with Aunt Rosa and cousin Dario by a palm tree in England
Aunt Rosa and me crossing the English Channel, many years ago; Auntie in her youth; Cousin Dario and the palm tree!

Rhubarb Crumble Ice Cream

Rhubarb Crumble Ice Cream in a bowl

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.

rhubarb fool recipe with cream

I have a had few of my own plants, but as you can see, they were a pretty sad sight.

rhubarb plant in California
My pathetic California rhubarb :(

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.

rhubarb fools

I’ve since shared another of Aunt Rosa’s recipes: British bread pudding
(but not the kind you probably are thinking of).

bread pudding

And if you love rhubarb as much as I do, you’ll flip for this collection of rhubarb recipes!

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.

beautiful rhubarb from Melissa's Produce
Beautiful rhubarb from Melissa’s Produce.

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).

rhubarb fool

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

Directions

In a heavy bottomed frying pan, place the chopped rhubarb and lemon juice.

chopped rhubarb in a pan

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.

cooking rhubarb in a pan

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.

blending rhubarb with condensed milk

Finally, pour into bowls or serving glasses (it can be refrigerated if you like it cold) and serve with fresh cream.

pouring cream onto dessert

For a dainty touch, put dots of cream and swirl with a toothpick or thin tool, if desired.

decorating top of dessert with cream

rhubarb fool recipe with cream

Or serve by swirling heavy cream into the entire fool.

rhubarb fool with rhubarb sauce

rhubarb fool with rhubarb sauce

Aunt Rosa's Very Best Rhubarb Fool

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
The very best rhubarb fool recipe that isn't too sour or too sweet, by my Aunt Rosa from England.
5 from 21 votes

Special Equipment

Ingredients

  • 1 cup rhubarb chopped into pieces
  • ½ tsp lemon juice
  • ¼ cup sugar
  • 2 Tbsp sweetened condensed milk or more, as desired
  • 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

Serving: 1 glass | Calories: 199kcal | Carbohydrates: 39g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 30mg | Potassium: 259mg | Fiber: 1g | Sugar: 37g | Vitamin A: 226IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 0.2mg

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4.96 from 21 votes (20 ratings without comment)

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39 Comments

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