Gingery Blueberry and Rhubarb Fool

1. 1

   Soak the rhubarb in 1 gallon cold water for 20 minutes.

2. 2

   Drain, pat dry with the paper towels, and slice rhubarb crosswise into the 1/2-inch thick slices.

3. 3

   Bring the ginger, orange juice, 3/4 cup sugar, and salt to a boil in a medium saucepan over medium high heat.

4. 4

   Add the rhubarb and return to a boil, then reduce heat to medium-low and simmer, and gently stirring in the blueberries, stirring only twice, until the rhubarb starts to break down and becomes tender, about 8 minutes.

5. 5

   Place the rhubarb to a bowl, let cool to room temperature, then cover with a plastic wrap and keep it refrigerated until cold, at least 1 hour or up to 1 day (24 hours)

6. 6

   Beat the cream ad remaining sugar in a bowl of standing mixer on low speed until the small bubbles form, 40 to 50 seconds.

7. 7

   Increase the speed to medium, keep beating, another 40 to 50 seconds or longer.

8. 8

   Increase the speed to high, keep beating until the cream is smooth, thick, and nearly doubled in bulk and soft peaks are formed, 25 to 35 seconds.

9. 9

   For assembling the fool:

10. 10

    Spoon about 4 tablespoons of the rhubarb and blueberry mixture into each of eight 8-ounce glasses, then spoon in a layer of about 4 tablespoons of the whipped cream.

11. 11

    Repeat, finishing with a dollop of cream on top, and serve.

12. 12

    Or it can be covered with a plastic wrap and refrigerated up to 5 hours.

* Per serving · 4 servings · Values may vary.