Rhubarb and Ginger Fool
Published April 18, 1998
- Total Time
- 20 minutes plus 2 hours for chilling
- Rating
- Comments
- Read comments
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Ingredients
1 pound rhubarb, cut into ¾-inch pieces
½ cup sugar
2 tablespoons ginger syrup (or ½ teaspoon ground ginger)
Grated rind and juice of 1 orange
1 cup plain yogurt
1 cup heavy cream, whipped
1 to 2 tablespoons thinly sliced preserved ginger
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.