Rhubarb-Ginger Fool

  • Active Time 10m
  • Total Time 1h 50m

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.


  • 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.

RecID 2520

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.

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