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Rhubarb Fool


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the rhubarb, strawberries, caster sugar, orange juice and rind in an oven tray. Stir and cook in the oven for about 30 mins until tender. Strain and set aside to cool (reserving the juice). 
  • Then reduce the juice by about two-thirds to form a glaze. 
  • Process the rhubarb with the reduced juices to form a puree. Then add this to the cream and gently fold. Taste for sweetening. 
  • Spoon the mixture into individual glasses (or small bowls) and serve with the sponge fingers on the side.
  • nb. Any stewed fruit can be used in place of the cooked rhubarb.


  • 600 gm rhubarb, cut into about 3 cm lengths
  • 1 punnet strawberries, hulled
  • ½ cup caster sugar
  • 1 tbsp fresh orange juice
  • a piece of orange rind (no pith)
  • 300 ml thickened cream, lightly whipped
  • 8-12 sponge fingers

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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