Cool Rhubarb and Orange Fool

Rhubarb Fool is one of the top ways to serve rhubarb as a cold dessert.  I’ve changed things up a little by creating a Rhubarb and Orange Fool, adding the zesty flavours of orange.  It’s a super easy recipe and and the perfect make-ahead dessert for summer entertaining. 

Let’s face it, when the temperature is around 24C the last thing you want to eat is Rhubarb Crumble, so I’m always on the look out for cool desserts, like this Rhubarb and Orange Fool, to make with our abundant crown of rhubarb.    I whizzed up the cooked rhubarb and juices in my Optimum ThermoCook multi- function blender, I could have cooked the rhubarb in the blender too as it has a heating element, however I do love roasting  the rhubarb with orange to bring out all the flavour and the oven method keeps the pieces intact, although this is less important  for this recipe.

Rhubarb and Orange Fool

A perfect balance of sweet and sour in this fruity, creamy dessert.

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Course: Dessert

Cuisine: British

Keyword: fool, mousse, orange, rhubarb

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Calories: 394kcal

Ingredients

• 450 g rhubarb
• 1 orange zest and juice
• 100 g caster sugar
• 300 ml double cream
• 1 drop of red food colouring paste optional

Metric - US Customary units

Instructions

• Heat the oven to 160C
• Wash the rhubarb and cut into even sized pieces and place in a single layer in a non metal ovenproof dish, add the orange juice and half the zest..
• Roast the rhubarb in the oven for about 10 minutes, until a knife slips easily into a piece of rhubarb, but before the rhubarb starts to disintegrate. Leave to cool.
• Place the remaining strands of orange zest in a small pan and just cover with water. Simmer for about 5 minutes, then add a tbsp of sugar and continue to simmer until the liquid becomes syrupy. Remove the sugared orange zest and place on baking parchment to dry.
• Whip the cream until it holds soft peaks.
• Once cold, you can either blend the rhubarb and juice until smooth, or blend the chunks of roasted rhubarb. I chose to blend in my Optimum ThermoCook.
• Fold the rhubarb mixture into the cream, cutting through gently with a metal spoon, add the colouring if using*.
• Serve chilled in individual glass bowls decorated with the sugared strips of zest.

Notes

*if you have very red or pink rhubarb you may not need to colour it, however, it can go a sludgy green when cooked and looks nicer if it is a little pink.
Servings depend on size of portion, will serve six if served in mini ramekins and four if served in sundae glasses.

Nutrition

Calories: 394kcal | Carbohydrates: 36g | Protein: 2g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 33mg | Potassium: 439mg | Fiber: 2g | Sugar: 29g | Vitamin A: 25.8% | Vitamin C: 32.6% | Calcium: 15.9% | Iron: 1.4%

Here are some more ‘cool’ desserts made with rhubarb, what is your favourite cool rhubarb dessert?

1. Roasted Rhubarb Ice Cream Sandwich 
2. Easy Rhubarb Millefeuille
3. Rhubarb!!!
4. Rhubarb and Ginger Trifle 
5. Rhubarb Cranachan 

If you are looking for even more rhubarb recipes then why not follow my Rhubarb Pinterest Board?