Rhubarb Fool With Whipped Cream & Gingersnaps

1. 1

   The compote:

2. 2

   In a medium saucepan (not over heat yet), stir together the chopped rhubarb pieces and sugar. Let the mixture rest for 15 minutes to allow the rhubarb to release some juices.

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   Then set the saucepan over medium-high heat and bring the rhubarb to a boil, stirring constantly. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rhubarb is very tender, about 12 minutes. Then remove from the heat and allow rhubarb to cool. Then transfer to a bowl and refrigerate the mixture for at least 2 hours to allow the compote to thicken.

4. 4

   In the bowl of a stand mixer (or a large bowl, using a hand mixer), beat the whipping cream and powdered sugar until stiff.

5. 5

   Using 6 ounce glasses, alternate adding the compote, whipped cream and crushed gingersnaps in layers, ending with a dollop of whipped cream and a sprinkling of gingersnap crumbs. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.