This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream.
- 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
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
444 calories; 30g total fat; 109mg cholesterol; 38mg sodium; 45g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is*
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .