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

More Desserts Recipes
- Vanilla chai custard
- Espresso chocolate meringue cookies
- Pumpkin spice caramels
- Spiced fruit
- Brownie thins
- Stone fruit cobblers
- Grilled chili mangoes
Watch how to make this strawberry rhubarb fool

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