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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 recipe with cream

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.

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

bread pudding

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 recipe with cream

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.

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

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 20 votes

Special Equipment

  • 1 immersion blender or food processor
  • 2 serving glasses or bowls

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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4.95 from 20 votes (20 ratings without comment)

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37 Comments

  1. I made it for the first time, and I’m addicted! I will be buying up all the rhubarb at the local grocers this summer and freezing it until I need another batch of fool! Dang, this is SO good!!

  2. Oh my goodness…what a treasure chest of rhubarb recipes!!!! I also grew up eating rhubarb right out the garden, with a newspaper rolled up to hold the sugar. I live in Canada, born to my Scottish parents and have Italian in-laws…so very similar backgrounds. Keep up the delicious work you do…so many old favourite recipes, as well as wonderful new ones to try :)