Easy Creamy Strawberry Rhubarb Fool Recipe with Whipped Double Cream
A quick and easy dessert combining tangy strawberry rhubarb compote with airy whipped double cream for a luscious, creamy treat perfect for spring and summer.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 300g (10.5 oz) fresh hulled strawberries
- 250g (9 oz) chopped rhubarb stalks
- 100g (½ cup) granulated sugar
- 60ml (¼ cup) water
- 300ml (1¼ cups) chilled double cream
- 1 tsp vanilla extract
- Optional garnish: fresh mint leaves or sliced strawberries
Instructions
- Prepare the fruit compote: In a medium saucepan, combine chopped rhubarb, hulled strawberries, sugar, and water. Heat gently over medium-low heat, stirring occasionally. Let stew for 10-12 minutes until rhubarb softens and strawberries break down into a thick, jammy mixture. Remove from heat and cool completely.
- Whip the double cream: Pour chilled double cream into a cold mixing bowl. Add vanilla extract. Using an electric whisk, beat on medium speed until soft peaks form.
- Fold the compote into the cream: Gently spoon the cooled strawberry rhubarb compote into the whipped cream. Use a spatula to fold slowly, creating a marbled effect or mixing fully.
- Chill and serve: Spoon the fool into serving glasses or bowls. Chill in the fridge for about 15 minutes. Garnish with fresh mint or strawberry slices before serving.
Notes
Chill your mixing bowl and cream for faster whipping. Avoid folding warm compote into cream to keep texture light. Adjust sugar to taste depending on fruit sweetness. Overwhipping cream will turn it into butter. The fool can be made dairy-free by substituting coconut cream for double cream.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 280
- Fat: 20
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
Keywords: strawberry rhubarb fool, creamy dessert, whipped cream dessert, easy fruit dessert, spring dessert, summer dessert