Strawberry and Rhubarb Fool 

Recipe by the Waypoint Culinary Team

Photography by Brian Freer and Alexis Kikoen

Cool off this spring with a parfait composed of tangy fruit and decadent cream. Topped off with a crunchy ginger cookie, this refreshing concoction hits the spot for those with a serious sweet tooth.



  • 1.5 pound rhubarb, peeled and sliced 1/2 inch thick 
  • 1.5 cup honey
  • 1 each orange, zested and juiced 
  • 2 tablespoons candied ginger, chopped fine
  • 1/2 each vanilla bean, split
  • Pinch kosher salt
  • 3/4 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 pint strawberries, top removed and quartered
  • 1/4 cup granulated sugar
  • 1 fluid ounce citrus vodka (optional)


  •  To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. 
  •  Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to
    a boil and the rhubarb has softened. 
  • Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
  • While compote is cooling marinate Strawberries with citrus vodka and sugar
  • Whip the cream and sugar until soft peaks form. 
  • Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream.
  • Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote and marinated strawberries.
  • Serve with ginger cookie.