Rhubarb Ginger Fool
Delightfully creamy with a vibrant tang, this Rhubarb Ginger Fool is a show-stopping dessert that’s as simple to make as it is impressive to serve. Featuring tender stewed rhubarb infused with the warm spice of fresh ginger, this classic British treat is beautifully balanced with airy whipped cream sweetened with a hint of vanilla. The rhubarb is transformed into a silky, brightly hued purée, folded just enough into the cream for striking swirls of flavor in every bite. Ready in just 35 minutes, this no-bake dessert is perfect for warm days or as an elegant make-ahead dish for dinner parties. Serve chilled and garnish with a touch of ginger or a dollop of compote for a stunning yet effortless finish. Indulge in this easy rhubarb fool recipe full of zingy, creamy goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Rhubarb stalks
- 100 grams Granulated sugar
- 1 teaspoon Fresh ginger
- 60 milliliters Water
- 300 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar (optional)
Instructions
Wash the rhubarb stalks thoroughly and trim off the ends. Cut them into small 1-inch pieces.
Peel and grate the fresh ginger using a fine grater. Set aside.
In a medium saucepan, combine the rhubarb pieces, granulated sugar, grated ginger, and water. Stir to mix.
Place the saucepan over medium heat and cook for 15-20 minutes, stirring occasionally, until the rhubarb is completely soft and breaks down into a thick compote. Remove from heat and let it cool completely.
Once cooled, transfer the rhubarb mixture to a blender or use an immersion blender to make a smooth purée. Set the purée aside.
In a large mixing bowl, whip the heavy cream with a hand mixer or stand mixer on medium speed until soft peaks form.
Add the vanilla extract and, if you'd like a sweeter dessert, the powdered sugar. Continue whipping until the cream holds stiff peaks, but be careful not to over-whip.
Fold the cooled rhubarb purée gently into the whipped cream, creating a swirled effect. Do not overmix; you want visible streaks of rhubarb running through the cream.
Spoon the mixture into serving glasses or bowls, layering if desired for a dramatic look.
Chill the assembled dessert in the fridge for at least 1 hour before serving.
Garnish with a sprinkle of grated ginger or a small dollop of rhubarb compote, if desired. Serve chilled.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 112.2 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
