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  1. Watch how to make this strawberry rhubarb fool
  2. Strawberry Rhubarb Fool Recipe

Ok, let me be honest from the get-go: this is not a true fool. I like to create my own spin on classics and while I love a fool (which is fresh berries or preserves with whipped cream), this is a take that is unbeatable. The end result sets up much more so than a traditional fool with the addition of Jello but is creamy and melt-in-your-mouth delectable. My grandma instilled in me my love for this treat and I love being able to pass it on to you all!

I love to serve this in individual serving dishes with a dollop more of whipped cream (can one have enough whipped cream?!). You can also serve in a large bowl, family-style. Just make sure to spoon into your desired serving dishes immediately after incorporating the cream and rhubarb mixture as they will set up to a firm consistency fairly quickly.

Place in refrigerator to finish chilling for at least one hour. This can also be made the day before serving!

Watch how to make this strawberry rhubarb fool

YouTube video
Glasses filled with strawberry rhubarb fool sitting on white surface with slice strawberry and whipped cream

Strawberry Rhubarb Fool

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While the name suggests differently, there is nothing foolish about this recipe! This strawberry rhubarb fool is a gelatinous sweet dessert that's both light and full of flavor. With fruit notes, it's almost a pudding, but even better!
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 40 minutes
Total Time 1 hour
Servings 8 servings


For the fruit mixture

  • 4 ½ cups rhubarb chopped (approximately 1 ⅓ lbs)
  • 1 ½ cups sugar
  • ½ tsp salt
  • 6 oz strawberry Jell-O

For the whipped cream


  • In a large saucepan, combine the rhubarb, sugar, and salt over medium to medium-high heat. Cook, stirring occasionally, until the mixture becomes saucy and thickened, about 5-10 minutes.
    4 ½ cups rhubarb, 1 ½ cups sugar, ½ tsp salt
  • Remove from heat and add the powdered Jell-O. Stir until the powder is completely dissolved and incorporated.
    6 oz strawberry Jell-O
  • Set in refrigerator until the mixture is fully chilled but the Jell-O has not begun to set. It is very important that the Jell-O does not set before the next step!
  • Once chilled, combine the heavy cream, sugar, and vanilla. Whip, starting at a slow speed and increasing gradually to high speed, until stiff peaks are achieved. Fold the stiff cream into the chilled rhubarb mixture until fully incorporated.
    1 cup heavy cream, 1 tbsp sugar, 1 tsp vanilla extract


Serving: 1servingCalories: 299kcalCarbohydrates: 61.9gProtein: 2.7gFat: 5.5gSaturated Fat: 3.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.4gTrans Fat: 0.2gCholesterol: 17mgSodium: 251.7mgPotassium: 215mgFiber: 1.2gSugar: 58.6gVitamin A: 65.1IUVitamin C: 5.6mgCalcium: 70.1mgIron: 0.2mg
Course Dessert
Cuisine American
Difficulty Easy
Method Mixing

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Hi,

    This is Anne Marie Koontz. I am making your strawberry rhubarb fool tonight for our family (5) and some guests (4.) Will this recipe make enough or should I double it? I watched your video twice. It looks fun. Can’t wait to make it!

    1. Hi Anne! Yes for ample serving I would definitely double it, you may have some left but better to have plenty than not enough!