• Rhubarb fool (Adam Liaw)Source: Adam Liaw

A wonderful way to make the most rhubarb when it's in season is to make a syrup of it with Grand Marnier (or a liqueur of your choice), chill it, then fold it through a fluffy mixture of whipped cream, Greek yoghurt and vanilla. Sweet, tangy and simple.






Skill level

Average: 2.6 (9 votes)


  • 400 g rhubarb, trimmed and cut into 2.5 cm pieces
  • 50 ml Grand Marnier or other liqueur
  • 125 g raw sugar
  • 300 ml thickened cream
  • 500 g Greek yoghurt
  • ½ tsp vanilla extract
  • ginger biscuits, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling/freezing time: 45 minutes

  1. Place the rhubarb, liqueur, 75 g sugar and 75 ml cold water in a saucepan over medium heat. Bring to the boil and simmer gently for 5 minutes. Strain the rhubarb, reserving the syrup.
  2. Pour the syrup back into the pan and simmer until reduced by one third. Remove from the heat and stand until cool. Refrigerate the rhubarb and syrup until chilled.
  3. Whisk the cream, yoghurt, vanilla and remaining sugar until soft peaks form. Mash half the cooled rhubarb and stir into the cream. Fold in the remaining pieces. Refrigerate for 30 minutes.
  4. Serve the rhubarb fool in glasses topped with the syrup and crushed ginger biscuits.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.