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Rhubarb-Ginger Fool

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Source: Fine Cooking - Issue No. 14

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Active Time:  100 minutes
Total Time:  110 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

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:

Carbohydrates, Total:

45g

Sodium:

38mg

% Cal. from Fat:

61%

Cholesterol:

109mg

Protein:

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