rhubarb and blackberry yogurt fool

When I arrived home from a fantastic trip to San Francisco there was a brand new B0n Appétit sitting ever so patently in the mailbox. The unpacking would have to wait. Magazine reading always comes first, right? Ever since we left the airport I have been racking my brain to come up with new recipes based on the fresh seasonal foods I had on the west coast. With rhubarb season starting I was baffled about how to even attempt to use this fruit, vegetable, plant…uh, what is this red stalk thingy anyway? (upon further research I found it’s an ornamental vegetable for those of you who were wondering) And when I opened my favorite mag my questions were answered as there was a beautiful photo of a Rhubarb Fool from a previous issue. I immediately went to the store and grabbed me some rhubarb and got to cooking.

Can you believe I’ve never actually eaten a rhubarb! For some reason I was raised thinking they were poisonous and should only be eaten cooked down in a pie. Imagine how I freaked out when I turned around to see Mia, my two year, old chomping down on a stalk right out of the bag! I panicked, grabbed my phone to call poison control and then thought, why would they sell poisonous produce at the grocery store? My blonde moment slowly started to fade as I put down the phone and checked the Internet for a little research. Ok, so now I feel like an idiot. Rhubarb is not poisonous at all, just a little sour. Am I the only one who thought this? This is just going to have to go down in the “Blonde Moments of Meredith Book” right next to the chapter, “People don’t actually work underground changing the traffic signals, it’s done electronically.” Granted that chapter was written when I was young although I would rather not mention how old I was when I figured that one out.

This Rhubarb and Blackberry Yogurt Fool is a healthier adaption of the traditional Rhubarb Fool featured in Bon Appétit but just as delicious. A little tart but rightfully sweet this little treat disappeared fast and will be returning frequently in this house! If you are looking for a quick and easy way to use rhubarb for your family, try this today! This one is Mia approved.

Rhubarb and Blackberry Yogurt Fool serves 2
adapted from Bon Appétit April 1995

  • 8 ounces fresh rhubarb stalks, trimmed, or 8 ounces frozen and thawed
  • 1/4 cup sugar
  • 4 tablespoons orange juice
  • 1/2 tsp orange zest
  • 2 tablespoons Grand Marnier, optional
  • 1/2 cup blackberries, organic if possible
  • 1 cup low-fat plain Greek yogurt, organic if possible (for an even sweeter version use vanilla greek yogurt)

Cut rhubarb crosswise into 1/2-inch slices and place in a saucepan.

Add orange juice and zest.

Uh, yeah you don’t have to do this particular step but by all means if you want to suck the orange dry be my guest.

Add sugar to the rhubarb and juice.

Cook over medium-low heat, stirring until sugar dissolves. Add blackberries and cook for 5 minutes or until the rhubarb has softened. Turn off heat.

Stir in the Grand Marnier. Transfer to a bowl and refrigerate until cold, about 15 minutes. NOTE: If you are making this for your children, add the Grand Marnier at the same time that you add the blackberries. This will give the alcohol enough time to cook out or you can leave it out all together.

To serve, add 1/4 cup of yogurt to the bottom of a cup or bowl. Top with 1/4 cup of rhubarb mixture and then place 1/4 cup yogurt on top of that. With a knife swirl yogurt and rhubarb together.

Serve and watch it disappear fast!

I can’t describe in words how good and fresh this is but maybe this picture can help you understand. Rhubarb = Awesomeness.




  • Calen

    You’ve been missing out! Rhubard is amazing and we eat a lot of it here in Vermont. Great recipe – can’t wait to try it! Your cheddar beet crackers were a HIT at my son’s daycare on Valentines Day.
    Wonderful site…

    • In Sock Monkey Slippers

      I know! I’m in love with Rhubarb now. I’m guess I’m going to have to come out to Vermont now. That’s what I love about cooking, it’s never dull if you keep trying new things.

      So glad to hear the crackers were a hit. They never last long here. Thanks for stopping by Calen!

  • elise m

    This looks amazing!

  • katy

    My mouth is watering! By the way I made your black rice noodle soup the other day! It was amazing.

  • Korinne

    This is another great one! It looks luscious too! Can’t wait to try it out ; )

  • Gaby

    Hi! your blog and recipes are very nice. I like it!..

  • Pily

    Hola (Hi),
    I’m really happy because I found your blog.
    I like the receipes, pictures and the way you write your entries (I think they’re fun).
    I hope you can visit my blog (it’s in spanish).


  • Cindy

    I believe the leaves are poisonous.
    That’s some mighty fine looking rhubarb you have there!
    When my husband was a kid his mom used to give him a little bowl of sugar to dip raw rhubarb in…I haven’t tried it yet.

  • blaire

    Bah! I love the way you write. And I would like a copy of the blonde moments book. Sounds like a good read! :)

    This looks like a good recipe for Katie, my 4 year old and I to make. Thanks

  • Debbie

    Wehave rhubarb growing in our yard — love it — but not raw. So very very very sour. BTW – its the leaves that are poisonous (oxalic acid I think) but since you don’t grow it yourself it probably doesn’t come with leaves. :) If you ever decide to grow it yourself, the leaves are great for use as mulch. We put it in our raspberry patch to decompose and enrich the soil for the berries.

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