Rhubarb-Ginger Fool

Rhubarb-Ginger Fool
Photo by Mark Thomas


  • 1-½ to 2 lb. rhubarb
  • 1 to 1-¼ cups sugar
  • 2 Tbs. freshly grated ginger
  • 2 cups heavy cream
  • 2 Tbs. chopped candied ginger

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 ...

View full recipe at Fine Cooking


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