Rhubarb Fool

Rhubarb Fool

2 Reviews
From: EatingWell Magazine, May/June 1994

Cover and refrigerate for up to 6 hours.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cinnamon stick
  • 3 whole cloves
  • 1 2-inch-long strip lemon zest
  • 2¼ pounds rhubarb, trimmed and cut into ½-inch pieces (8 cups)
  • 1¼ cups sugar
  • 2 cups nonfat vanilla yogurt
  • ½ cup whipping cream


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  1. Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag. Combine rhubarb, sugar and the spice bag in a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes. Discard the spice bag. Chill the rhubarb mixture about 1 hour.
  2. Meanwhile, line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let it drain in the refrigerator until it measures 1½ cups, 45 minutes to 1 hour.
  3. Place the drained yogurt in a medium bowl. Add the rhubarb mixture and fold lightly, leaving some swirls. Whip cream in a chilled bowl and swirl it into the fool. Spoon into individual dishes. Cover and refrigerate for at least 1 hour or up to 6 hours.

Nutrition information

  • Per serving: 247 calories; 5 g fat(3 g sat); 2 g fiber; 48 g carbohydrates; 5 g protein; 16 mcg folate; 18 mg cholesterol; 44 g sugars; 38 g added sugars; 280 IU vitamin A; 10 mg vitamin C; 225 mg calcium; 0 mg iron; 52 mg sodium; 506 mg potassium
  • Nutrition Bonus: Calcium (22% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: ½ nonfat milk, 2½ other carbohydrate, 1 fat

Reviews 2

June 03, 2015
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By: EatingWell User
I add a few drops of red food coloring so that it doesn't look so muddled.
April 06, 2011
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By: EatingWell User
Amazing rhubarb dessert This recipe is amazing and I can't wait for rhubarb season to come around so I can make it again!
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