Rhubarb Fool
This vegetarian builds rhubarb, fresh or frozen, chopped and potato starch into an easy meal you can have ready in about 55 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for saucepan and pan. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the rhubarb into 2 cm pieces and place in a saucepan with the water and sugar.
- Bring to a gentle boil over medium heat, then simmer for 8 to 10 minutes until the rhubarb has broken down and turned soft and pulpy.
- Stir in the vanilla extract, then in a small cup mix the potato starch with the cold water until smooth to make a slurry.
- Lower the heat so the rhubarb is barely simmering, pour in the starch slurry while stirring constantly, and cook for about 1 minute until the mixture turns clear and thickens; do not let it boil hard or the starch will thin out.
- Pour the fool into individual serving glasses or bowls and sprinkle a thin layer of sugar over the surface to stop a skin forming.
- Chill in the refrigerator for at least 2 hours until cold and set, then serve with a splash of cold milk poured over each portion.
You'll use: Saucepan · Pan · Large pot
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Rhubarb Fool take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Rhubarb Fool vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Rhubarb Fool is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Rhubarb fool.jpg by Aarno at English Wikibooks, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.