Rhubarb Lemon Fool

READY IN: 40mins
Recipe by conniecooks

This is delicious and oh so English. Time does not include chilling time.

Top Review by Debber

Sorry Connie to give such a low rating, but this just did NOT appeal to my family--and we're ALL Rhubarb Lovers (with capital letters!). On the other hand I LOVED the Rhubarb Lemonade (no one else cared for it though). It's just kind of boring. As I was thinking about it later, maybe to add some lemon juice or flavoring to the mascarpone/fraiche mixture to give it a bit of a kick. I feel bad to give it such a low rating, but this really does reflect our true opinion of the recipe.

Ingredients Nutrition


  1. Wash and trim Rhubarb.
  2. Cut into 1-inch chunks.
  3. Put in a sauce pan with water, sugar and lemon zest.
  4. Cover and cook till pulpy, about 10 minute.
  5. Strain through a sieve and reserve juices for Lemonade.
  6. Allow pulp to cool down.
  7. Add icing sugar to Mascarpone and whisk together.
  8. Gently fold in creme fraiche and 1/2 the Rhubarb.
  9. Put remaining rhubarb in dessert glasses and spoon fool mixture on top.
  10. Chill 3 hours in fridge.
  11. Serve with chocolate shavings on top.
  12. Rhubarb Lemonade:.
  13. Pass the juice trough a fine sieve and add the lemon juice. Taste add more sugar if necessary.
  14. Add the sweet wine if using.
  15. Chill.
  16. Serve in chilled glasses with Fool.

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