Strawberry Rhubarb Fool
This Strawberry Rhubarb Fool is the ultimate summer dessert! layers of homemade whipped cream and tangy sweet strawberry rhubarb compote create a dessert that is light, creamy, and refreshing!
Ingredients
- 1/2 lb. rhubarb stalks chopped into 1/4 inch pieces
- 1 cup hulled and sliced strawberries
- 1/3 cup sugar
- 2 2-inch long pieces orange peel
- 1/4 cup water
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract or 1 Tablespoon vanilla bean paste
Instructions
- In a small sauce pan, stir together the rhubarb, strawberries, sugar, orange peel, and water. Cook over medium low heat at a simmer for 10 minutes, stirring occasionally, until rhubarb is softened. Remove orange peel, and use a berry masher to mash any larger pieces of fruit remaining. Allow to cool then refrigerate for at least two hours.
- Add the whipping cream and powdered sugar to the bowl of an electric mixer fitted with the whisk attachment. Beat at medium high speed until the cream begins to fluff and forms soft peaks. Stir in vanilla. Refrigerate the cream until ready to serve.
- For serving, gently fold 1/2 the strawberry rhubarb mixture into the whipped cream, so ribbons of fruit still remain throughout. Spoon the cream into serving glasses, alternating with the remaining fruit mixture. Serve immediately.
Notes
The short answer is yes, but I would not recommend it. Cool Whip is quite a bit sweeter and not as thick and fluffy as homemade whipped cream, but it can work in a pinch.