Rhubarb Fool
Rhubarb fool is a traditional dessert in Swedish cuisine. Its sweet and sour taste makes it a perfect summer dessert, to be served after a heavy meal.
Ingredients
- 500 g fresh or frozen rhubarb
- 4 dl water
- 1 dl white granulated sugar
- 3 tbsp potato starch
- Milk, or a mixture of milk and cream, for serving
Ingredients for 4 servings (1 kg) · the original recipe
Method
- 1
Rinse the rhubarb and cut it into smaller pieces, about 1–3 cm in length. If the rhubarb is coarse or of low quality, it may be necessary to peel it first.
- 2
Bring the water and sugar to a boil. Add the rhubarb and boil until soft, about 3–5 minutes. Meanwhile, mix the starch with a bit of water until it dissolves.
Stovetop - 3
When the rhubarb is soft, whisk or stir vigorously to make sure all the rhubarb pieces break up into strings. There should be no whole pieces left—if necessary boil some more.
- 4
Remove the rhubarb from the heat. Add the dissolved starch to the rhubarb while stirring. Keep stirring and bring the rhubarb to a boil once again.
Stovetop - 5
Pour the rhubarb fool into serving bowls and sprinkle some sugar on top to prevent a skin from forming. Leave to cool off and then refrigerate.
- 6
Serve at room temperature or chilled, with milk.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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