Rhubarb Fool

1. 1

   Add the rhubarb, honey, orange zest, orange juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat; stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened.

2. 2

   Remove from the heat and allow to cool, then remove the vanilla bean.

3. 3

   Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.

4. 4

   Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed.

5. 5

   Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream.

6. 6

   Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.

7. 7

   The fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.