Fresh Strawberry-Rhubarb Fool

180 8 servings, 3/4 cup (175 mL) each
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8 servings, 3/4 cup (175 mL) each

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Make It

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  • Reserve 4 berries for garnish; chop remaining berries. Place 1 cup chopped berries in medium saucepan; stir in rhubarb, sugar and water. Bring to boil in covered saucepan on high heat; cook on medium-low heat 5 min. or until berries are softened, stirring occasionally.
  • Pour into bowl; cool to room temperature. Refrigerate 2 hours or until chilled.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Add berry mixture; stir 1 min. Stir in Cool Whip.
  • Spoon remaining chopped berries into dessert glasses; top with rhubarb mixture. Slice remaining berries; place on desserts.

Make Ahead

Desserts can be made ahead of time. Refrigerate up to 4 hours before serving.


Pick or buy rhubarb when in season. Then, chop, place in freezer containers and freeze until ready to use throughout the year as desired.


Prepare using frozen rhubarb.


  • 8 servings, 3/4 cup (175 mL) each

Nutritional Information

Serving Size 8 servings, 3/4 cup (175 mL) each
Calories 170
% Daily Value
Total fat 3g
Saturated fat 2g
Cholesterol 0mg
Sodium 190mg
Carbohydrate 35g
Dietary fibre 2g
Sugars 29g
Protein 2g
Vitamin A 2 %DV
Vitamin C 80 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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