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Rose Rhubarb Fools are easy desserts to usher in spring.

Rose Rhubarb Fools

Course Dessert
Servings 6


Rhubarb Rose Compote

  • 2 cups ¼inch chopped rhubarb (about 2 large stalks)
  • 3/4 cup granulated sugar
  • 2 teaspoons rosewater
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground pink peppercorn

Whipped Creme Fraiche

  • 1 cup heavy cream
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 1 cup crème fraiche (1 7.5-ounce container)


Make the Rhubarb Rose Compote

  1. Cook the rhubarb, sugar, lemon juice, rosewater, and peppercorn in a medium-sized heavy saucepan set over medium heat until the fruit softens and most of the liquid cooks out but the fruit is not sticking to the bottom of the saucepan, about 12 to 14 minutes, stirring frequently.

Make the Whipped Creme Fraiche

  1. Whip the cream for a minute, adding the sugar when it thickens up a bit. Beat until soft peaks form. Fold in the crème fraiche, briefly beating it in until smooth soft peaks form, lustrous, and thick.

Assemble the Rose Rhubarb Fools

  1. Spoon a 1/4 cup dollop of whipped crème fraiche into six tumbler glasses. Stir in a tablespoon of rhubarb compote into the cream with a chopstick, swirling it in slightly, but only enough so there’s a marbled ribbon of fruit lacing through the cream. Top each tumbler with another 1/4 cup dollop of cream, and top each tumbler with a teaspoon of the remaining compote. Chill for 10 minutes or eat.