Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Celebrity Kitchen
Related Content
Find Similar Recipes >
Recently Viewed
Recipes
Chicken and Corn Sou...
Lamb Biryani
Spicy Chicken Chili
Spotlight On
Holiday Recipe Ideas for GE Appliances only at Walmart
Chinet sponsors easy Easy Holiday Appetizer recipes
Pot Roast & more comfort recipes from High Plains Bison
Try Holiday Party Recipes from Pillsbury Crescents
Holiday Almond Recipes: Add almonds to delicious holiday treats.
Home > Recipes > Recipe

Rhubarb-Ginger Fool

   Print Full 
Source: Fine Cooking - Issue No. 14
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  10 Minutes
 Total Time:  1 Hour 50 Minutes
 Yield:  Yields 7 cups; serves six
This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream.
RECIPE INGREDIENTS
1 1/2 to 2 pounds rhubarb
1 to 1 1/4 cups sugar
2 tablespoons chopped candied ginger
2 tablespoons freshly grated ginger
2 cups heavy cream
Rhubarb-Ginger Fool Recipe at Cooking.com
DIRECTIONS
Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces.

In a stainless-steel pan with a tight-fitting lid, combine the rhubarb, sugar, candied ginger, and fresh ginger. (There’s no need to add water; though it will look dry at first, the rhubarb will release enough water to cook without scorching.) Cook over low heat until the rhubarb is tender and falling apart, about 30 minutes. Refrigerate until well chilled.

Whip the cream until it holds soft peaks. Gently fold in the chilled rhubarb mixture until well combined. Spoon into serving glasses or bowls and chill until ready to serve.
Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yields 7 cups; serves six
Calories: 444
Fat. Total: 30g
Fiber: 2g
Carbohydrates, Total: 45g
Sodium: 38mg
% Cal. from Fat: 61%
Cholesterol: 109mg
Protein: 3g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Try Fine Cooking Magazine for quick, healthy and innovative recipes.