Strawberry Rhubarb Fool

By Kaleb WyseLast modified on Mar 26, 2026

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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

Cook Time 10

Total Time 1

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Why I Love This Rhubarb Fool

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 than that of a traditional fool with the addition of Jello; it 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 the refrigerator to finish chilling for at least one hour. This can also be made the day before serving!

Large glass filled with pink strawberry and rhubarb fool topped with whipped cream and strawberry.

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Strawberry Rhubarb Fool

By Kaleb

No ratings yet

Prep: 10

Cook: 10

Chill Time: 40

Total: 1

Servings: servings

Glass filled with strawberry rhubarb fool topped with whipped cream and a bright red strawberry.

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Ingredients

For the fruit mixture

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

For the whipped cream

▢ 1 cup heavy cream
▢ 1 tbsp granulated sugar
▢ 1 tsp vanilla extract

Instructions

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 granulated sugar, ½ tsp kosher 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 granulated sugar, 1 tsp vanilla extract