Maple Strawberry-Rhubarb Fool

July 13, 2012

No one seems to know for sure where this application of “fool” originates. It does, however, reference something ridiculously tasty. Fruit fools couldn’t be easier to make, and they are a favorite dessert at the Inn. Serve yours with either ice cream (good for summer days) or fresh whipped cream. I tend to cook and eat recipes for the blog in the morning when the light is best for taking pictures, and I must say this goes very well with a French-pressed coffee.

Thanks to the neighbor down the road for the heritage rhubarb!


Serves 6


• 3 cups fresh strawberries, cut in quarters
• 2 cups fresh rhubarb, diced
• 1/2 cup maple syrup
• pinch of salt
• maple sugar (optional)

In a large saucepan bring the maple syrup to a boil.
Add the strawberries, rhubarb and salt.
Lower the heat to medium and simmer for 10 minutes.
Transfer to a bowl and refrigerate a couple of hours.

Once the mixture is cold, layer strawberry-rhubarb with whipped or ice cream.
Top with maple sugar.

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{ 3 comments… read them below or add one }

Sue/the view from great island July 13, 2012 at 4:23 pm

I do the same thing with the morning photo shoots and taste tests! This looks so refreshing with the gorgeous ruby color and the thick cream, seems like the perfect summer breakfast to me!


Bryan July 14, 2012 at 8:24 am

It was!


Angie@Angie's Recipes July 16, 2012 at 1:02 pm

Beautiful summer colour! I always love the combo of strawberry and rhubarb. The fool looks absolutely delectable.


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