Rhubarb and Ginger Fool
- Total Time
- 20 minutes plus 2 hours for chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1pound rhubarb, cut into ¾-inch pieces
- ½cup sugar
- 2tablespoons ginger syrup (or ½ teaspoon ground ginger)
- Grated rind and juice of 1 orange
- 1cup plain yogurt
- 1cup heavy cream, whipped
- 1 to 2tablespoons thinly sliced preserved ginger
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Preparation
- Step 1
Put the rhubarb, sugar, ginger syrup, orange rind and juice in a heavy saucepan. Cook over low heat, stirring occasionally, until the rhubarb has become soft but still holds its shape (about 7 to 10 minutes).
- Step 2
If the mixture is very liquid, put it in a sieve and drain some of the juice into a small saucepan. Bring the juice to a boil and reduce it by half. Return it to the rhubarb and mix it in.
- Step 3
Chill the rhubarb. When it is cold, stir in the yogurt and the whipped cream. Pour the mixture into six individual glasses or a glass serving bowl. Top with the slices of preserved ginger.
- This is good with sugar cookies or macaroons.
Private Notes
Comments
Perfect dessert for any rhubarb lover, and all the better with homemade yogurt. I had ginger licquer and the touch of booze was juuuust fine with me.
This was excellent! Not too sweet, and really well balanced - the tang from the yogurt was perfect. I used 1 tsp fresh ginger juice instead of the ginger syrup.
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