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Rhubarb-and-Ginger Fool

  • Type of Dish: Desserts: All, Desserts: Other
  • Servings: 4
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Whether you classify it as a fruit or a vegetable, rhubarb is a much-loved ingredient in the fruit fool, a quintessentially English dessert that often employs a simple combination of cream, rhubarb, and sugar. In this variation, Greek yogurt and crystallized ginger add a tantalizing tang and bite.


1 lb. rhubarb
1/2 cup sugar
1 cup heavy cream
1/4 cup Greek yogurt
1 tbs. finely chopped crystallized ginger (optional)


(1) Trim the rhubarb, and cut into 1-inch pieces. Combine with sugar in a medium saucepan, and cook over gentle heat for about 20 minutes or until the fruit is completely soft. (2) Strain through a sieve, and reserve juice. In a food processor, purée rhubarb until totally smooth, then refrigerate the purée and reserved juice until very cold. In a large bowl, whip the cream until stiff peaks form, and stir in the yogurt and ginger until combined. Carefully fold in the rhubarb purée and a little juice so the mixture is streaked. (3) Transfer the fool to individual bowls, and drizzle more juice over the top. (Published 2012)

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