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
Strawberry Rhubarb Fool
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
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp vanilla extract
- 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