Rhubarb and Ginger Fool

Total Time
20 minutes plus 2 hours for chilling
Rating
4(15)
Comments
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Ingredients

Yield:6 servings
  • 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
Ingredient Substitution Guide

Preparation

  1. 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).

  2. 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.

  3. 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.

Tip
  • This is good with sugar cookies or macaroons.

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Ratings

4 out of 5
15 user ratings
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Comments

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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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