Rhubarb Cloud Dessert

Why You’ll Love This Recipe

I adore how effortless this dessert feels—it’s just stewed rhubarb, sugar, and fresh whipped cream. The texture is ethereal, and the flavor is both refreshing and comforting. It’s ideal for warm weather or when I want something quick but impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups chopped fresh rhubarb

• ¼ cup granulated sugar

• 2 tsp water (just enough to help the fruit soften)

• 1 cup heavy whipping cream

• ½ tsp vanilla extract

directions

1. I combine rhubarb, sugar, and water in a small saucepan. I simmer it covered for about 5 minutes, stirring occasionally, until the rhubarb softens and begins to break down.

2. I strain the mixture, reserving the compote and optionally the rhubarb syrup for drizzling. I chill them to room temperature or cooler.

3. I whip the heavy cream with vanilla to soft peaks—light and airy.

4. I gently fold in the cooled rhubarb compote, leaving soft streaks of colour.

5. I spoon the mixture into individual glasses or bowls, then drizzle a little reserved syrup over the top.

6. I chill the dessert for at least 1 hour before serving to let the flavors meld and the texture firm up.

Servings and timing

• Servings: about 4–6 small portions

• Prep time: ~10 minutes

• Cook time: ~5 minutes

• Chill time: 1 hour

• Total time: approximately 1 hour 15 minutes

Variations

• I stir in a squeeze of lemon juice or a bit of lemon zest for an extra bright note.

• I sometimes blend half the compote smooth and fold in the rest as chunks for varying texture.

• Occasionally, I layer this “cloud” over sponge cake or pour it into a tart shell for added elegance.

• When rhubarb is scarce, I mix in raspberries or strawberries for a mixed-berry cloud effect.

storage/reheating

I keep leftovers chilled in sealed containers for up to 2 days. Since it’s a chilled dessert, there’s no reheating—just spoon and enjoy it straight from the fridge.

FAQs

 Can I use frozen rhubarb?

Yes—I thaw it, drain off extra liquid, then cook it as directed for the compote.

 Should I sweeten the whipped cream?

I prefer leaving the cream unsweetened, letting the compote’s sweetness shine—but you can add a tablespoon of powdered sugar if you have a sweet tooth.

 Do I need to strain the compote?

Straining gives a smoother texture, but you can skip it if you prefer soft rhubarb pieces in the dessert.

 Can I make it ahead of time?

Absolutely—I make it a few hours in advance. It holds its airy texture, though it may deflate slightly after a day.

 Any garnish ideas?

I love topping it with a mint sprig, extra rhubarb syrup, or a sprinkle of lemon zest for freshness.

Conclusion

I love how this Rhubarb Cloud Dessert transforms simple ingredients into something ethereal. It feels fancy yet is so easy—and it’s always one of those treats that leaves everyone asking, “What’s in this?” Plus, it’s a perfect way to highlight rhubarb’s bright flavor without fuss.