Rhubarb and strawberry fool

Rhubarb and strawberry fool, rhubarb recipe, brought to you by Australian Table

  • 15 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print


Rhubarb and strawberry fool
  • 1 bunch rhubarb, trimmed, cut into chunks
  • 1/2 cup (110g) caster sugar
  • 1 orange, grated rind
  • 1 punnet strawberries, hulled, sliced
  • 1 cup (280g) natural yogurt
  • dessert biscuits, to serve


Rhubarb and strawberry fool
  • 1
    Place rhubarb in a saucepan with sugar, orange rind and a little water on medium heat. Simmer for 5 minutes, until just tender. Drain, cool slightly and puree in a blender.
  • 2
    Fold strawberries into rhubarb puree, reserving a few for decoration, and leave to cool completely. Add puree to yogurt, stirring to swirl through. Spoon into serving bowls and top with reserved strawberries. Serve chilled with biscuits.


Lighten this dessert by folding an eggwhite, beaten until it holds soft peaks, through the yogurt.