Description

Indulge in the bright, tangy flavors of rhubarb paired with zesty ginger in this delightful Rhubarb Ginger Fool. Light, creamy, and topped with crunchy gingersnap cookies, this dessert is perfect for spring gatherings.

Ingredients

Scale

4 cups sliced fresh rhubarb (1/2-inch lengths)
2/3 cup granulated sugar
4 teaspoons ginger marmalade
1 cup whipping cream (35%)
1/2 teaspoon vanilla extract
4 gingersnap cookies, crumbled (about 1/2 cup total)

Instructions

In a saucepan, combine rhubarb, sugar, and ginger marmalade. Cook over medium heat until rhubarb softens, about 5-7 minutes.
Remove from heat and let cool slightly.
In a bowl, whip the cream with vanilla until soft peaks form.
Fold the cooled rhubarb mixture into the whipped cream until just combined.
Layer the fool in serving glasses, topping with crumbled gingersnap cookies.
Refrigerate for at least 1 hour before serving.

Notes

For a vegan version, substitute the whipping cream with coconut cream and use maple syrup instead of sugar. If you prefer a stronger ginger kick, add a splash of ginger syrup. Store leftovers in an airtight container for up to 2 days.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: B
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 20g
Sodium: 30mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg

Keywords: rhubarb, ginger, dessert, fool