Rhubarb-Ginger Fool

"A fool is a dessert where a stewed fruit is mixed with whipped cream. This recipe gets an extra zing from two types of ginger. From cooking.com Prep/cooking time does not include the chilling."
 
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photo by Linky photo by Linky
photo by Linky
photo by Linky photo by Linky
Ready In:
55mins
Ingredients:
5
Yields:
7 cups
Serves:
6
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ingredients

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directions

  • Trim the ends of the stalk and if more than 1 1/2 inches wide, cut in half lengthwise. Cut into 1 inch pieces.
  • In a stainless steel pan with a heavy bottom and a tight-fitting lid, combine the rhubarb, gingers and sugar. (No need for water, it will create its own juices). Cook over low heat until the rhubarb is tender and falling apart. (Or do what I did - throw it all into the rice cooker - I needed two cycles to get it to the right degree of doneness). Refrigerate until well chilled.
  • Whip the cream until it holds soft peaks; fold in the chilled rhubarb until well mixed. Spoon into serving dishes and chill until ready to serve.

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Reviews

  1. Wow - so easy, so delicious! How foolish to never have made this! I went a little overboard with the ginger, but so be it!! Loved it!
     
  2. This is a truly old fashioned dessert and it makes good use of the humble rhubarb plant. I added a Tbsp of powdered sugar and a few drops of vanilla to the whipped cream for personal preference. Aside from that this was made by the recipe and we couldn't be happier with it. It's a winner in our house.
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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