Rhubarb and White Chocolate Fool with Summer Berries

For a simple yet exquisite dessert try Paul Gaylor's recipe for a pretty summer fruit and white chocolate fool
By Paul Gayler
Rhubarb and White Chocolate Fool with Summer Berries
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 200 g rhubarb, peeled and chopped into short lengths
  • 75 ml sweet dessert wine or kirsch
  • 2 tbsp caster sugar
  • 150 g raspberries
  • juice and grated zest of 1 oranges
  • 200 g full-fat cream cheese
  • 150 g good quality white chocolate, freshly melted in a bowl over a pan of simmering water
  • 100 g selection of summer berries, (strawberries, raspberries, etc)

To garnish:

  • icing sugar
  • fresh mint leaves
  • sweet biscuits, (such as Boudoir fingers) to serve


1. Place the rhubarb in a non-reactive saucepan. Add the wine and sugar. Cook over a low heat for 5-8 minutes until the rhubarb has softened. Set aside to cool.

2. Place the cooled rhubarb and raspberries in a blender, add the orange juice and zest, then process to a smooth puree. Place the mixture in a bowl.

3. Beat the cheese into the cooled, but still liquid chocolate, then stir in the rhubarb and raspberry puree.

4. Transfer these to attractive individual glasses, then top each with a selection of summer fruits, chill until required.

5. Serve each fool lightly dusted with icing sugar and decorated with mint leaves and sweet biscuits.

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