Easy Raspberry Rhubarb Fool

a glass of layered raspberry rhubarb fool

This Raspberry Rhubarb Fool is a pretty dessert that is easy to make. Layer in dessert glasses with yogurt whipped cream, or make mini desserts for a tasting party.

Course Dessert or Appetizer

Cuisine American, British, Canadian

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 15

Cooling time 1

Total Time 30

Servings

Calories 264kcal

Author Elaine

Ingredients

2 cups rhubarb, diced
3 tablespoons water
3 tablespoons maple syrup
2 cups raspberries
2 cups heavy cream
½ cup Greek yogurt (firm)
2 tablespoons powdered sugar, or powdered monkfruit
1 teaspoon pure vanilla extract
gluten-free ginger snap or other cookie crumbs for garnish

Instructions

In a saucepan combine rhubarb, water and maple syrup. Over med-high heat, bring to a boil, then lower heat and simmer until rhubarb is very tender. Add raspberries and stir until well combined. Remove from heat and set aside to cool completely.
Using a chilled bowl and beaters, whip cream until soft peaks form. Add yogurt, powdered sugar and vanilla extract and continue to beat until stiff peaks form. Do not overbeat.
Alternate layers of raspberry-rhubarb compote in dessert glasses and top with an extra dollop of whipped cream. Garnish with fresh mint leaves or with cookie crumbs. Keep chilled until serving time.

Notes

This dessert is best served on the day it's made, but you can make the rhubarb-raspberry mixture ahead of time and refrigerate it.

Nutrition