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!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Wash the rhubarb stalks thoroughly and trim off the ends. Cut them into small 1-inch pieces.

Step 2

Peel and grate the fresh ginger using a fine grater. Set aside.

Step 3

In a medium saucepan, combine the rhubarb pieces, granulated sugar, grated ginger, and water. Stir to mix.

Step 4

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.

Step 5

Once cooled, transfer the rhubarb mixture to a blender or use an immersion blender to make a smooth purée. Set the purée aside.

Step 6

In a large mixing bowl, whip the heavy cream with a hand mixer or stand mixer on medium speed until soft peaks form.

Step 7

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.

Step 8

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.

Step 9

Spoon the mixture into serving glasses or bowls, layering if desired for a dramatic look.

Step 10

Chill the assembled dessert in the fridge for at least 1 hour before serving.

Step 11

Garnish with a sprinkle of grated ginger or a small dollop of rhubarb compote, if desired. Serve chilled.

Nutrition Facts

Serving size	874.7 grams (874.7g)

Amount per serving	% Daily Value*
Calories	1508

Total Fat 100.80g	129%
Saturated Fat 60.40g	302%
Polyunsaturated Fat 0.00g
Cholesterol 300mg	100%
Sodium 118mg	5%
Total Carbohydrate 126.40g	46%
Dietary Fiber 7.20g	26%
Total Sugars 112.20g
Protein 3.60g	7%

Vitamin D 0IU	0%
Calcium 349mg	27%
Iron 1mg	5%
Potassium 1170mg	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.

Source of Calories

Fat: 63.6%

Protein: 1.0%

Carbs: 35.4%