Download and Print Rhubarb Fool Recipe

Serves 4

1 lb. rhubarb (about 9 stalks), cut into ½ inch pieces
6 T. honey
1 T. water
2 c. heavy cream


  1. Place rhubarb in a large pot with water and honey and simmer, covered until soft.
  2. Remove lid and stir constantly until most of the moisture is gone and the rhubarb has broken down and coats the back of a spoon.
  3. Place in refrigerator to cool 30 to 45 minutes.
  4. Whip heavy cream until peaks begin to form.
  5. Place a layer of cooled rhubarb in a glass or small bowl. Add a layer of whipped cream on top. Continue, alternating layers. Repeat for each serving.