Creamy British Rhubarb Fool Recipe with Easy Elderflower Whipped Cream
A simple and elegant British dessert featuring gently stewed rhubarb folded into fluffy elderflower whipped cream, perfect for spring and summer.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 400g (14 oz) rhubarb stalks, fresh and chopped into 1-inch pieces
- 100g (½ cup) granulated sugar
- 60ml (¼ cup) water
- 240ml (1 cup) heavy cream, chilled
- 2 tablespoons elderflower cordial or syrup
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Instructions
- Rinse and trim the rhubarb stalks, then chop into roughly 1-inch (2.5 cm) pieces.
- Place chopped rhubarb, 100g (½ cup) granulated sugar, and 60ml (¼ cup) water into a medium saucepan. Cook over medium-low heat for about 10-12 minutes, stirring occasionally, until rhubarb softens but still retains some texture.
- Remove the pan from heat and let the rhubarb cool to room temperature.
- In a chilled mixing bowl, pour 240ml (1 cup) heavy cream. Add 2 tablespoons powdered sugar, 2 tablespoons elderflower cordial, and 1 teaspoon vanilla extract. Whip with an electric mixer or hand whisk until soft peaks form.
- Gently fold the cooled rhubarb mixture into the whipped cream using a spatula, preserving the airy texture.
- Spoon the fool into glasses or bowls and chill for at least 30 minutes before serving.
Notes
Stew rhubarb gently to preserve texture and color. Chill cream bowl before whipping for best results. Stop whipping cream at soft peaks to avoid turning it into butter. Fold cream and rhubarb gently to keep airy texture. Adjust sugar to taste depending on rhubarb tartness. Elderflower cordial can be substituted with orange blossom water.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 220
- Sugar: 14
- Fat: 18
- Carbohydrates: 15
- Protein: 2
Keywords: rhubarb fool, elderflower whipped cream, British dessert, spring dessert, creamy dessert, easy rhubarb recipe