Taste Tested: Rhubarb Fool

This week, Julia’s happily playing the fool with a layered rhubarb dessert that’s a breeze to whip up!


“Despite my best attempts to stalk-pile rhubarb in my freezer these past few weeks, supplies are dwindling. A�Namely because I keep finding new ways to experiment with these cerise-coloured crops – curds, buckles and now fools, oh my! A�This recipe makes a sizeable serving of both stewed rhubarb and tangy whipped cream. A�When your guests aren’t looking, I highly recommend putting some away for tomorrow morning’s breakfast.”


Recipe: Rhubarb Fool

Think of rhubarb as the season opener…try this fool with your favourite fruits (peaches anyone?) all summer long.


  • 1 1/4 lbs of Ontario rhubarb, ends trimmed and cut into 1″ pieces
  • 1/4 cup and 3 tbsp white sugar
  • 1/2 cup dry Ontario white wine
  • 1 vanilla bean
  • 1 cup Ontario heavy cream
  • 1 cup Ontario Greek-style yogurt or creme fraiche


  1. Toss rhubarb in 1/4 cup of sugar to coat.
  2. Place rhubarb-sugar mixture in pot. Add white wine and scrape vanilla pods into pot. Set over medium-low heat and bring to a gentle simmer.
  3. Cook, stirring occasionally until the rhubarb begins to break down, 15-20 minutes.
  4. Set mixture aside to cool.
  5. Combine yogurt, heavy cream and sugar in a large mixing bowl and set in the fridge to chill.
  6. Once rhubarb has cooled, take the mixing bowl out of the fridge and beat the cream mixture until forms soft peaks.
  7. In a glass jar or parfait glass, alternate cream and rhubarb mixture.
  8. Top with toasted nuts, crushed cookies, maple syrup, candied ginger…or all four!

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!



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