Rhubarb-Ginger Fool

1. 1

   Trim the ends of the stalk and if more than 1 1/2 inches wide, cut in half lengthwise.

2. 2

   Cut into 1 inch pieces.

3. 3

   In a stainless steel pan with a heavy bottom and a tight-fitting lid, combine the rhubarb, gingers and sugar.

4. 4

   (No need for water, it will create its own juices).

5. 5

   Cook over low heat until the rhubarb is tender and falling apart.

6. 6

   (Or do what I did - throw it all into the rice cooker - I needed two cycles to get it to the right degree of doneness).

7. 7

   Refrigerate until well chilled.

8. 8

   Whip the cream until it holds soft peaks; fold in the chilled rhubarb until well mixed.

9. 9

   Spoon into serving dishes and chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.