Zutaten für Rhubarb Ginger Fool
- 4 cups rhubarb, cut into 1-inch pieces
- 1/2 cup granulated sugar
- Candied Ginger
- Fresh Ginger
- Whipping Cream
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Zubereitung von Rhubarb Ginger Fool
- Trim the ends of the rhubarb stalk. If any piece is wider than 1 1/2 inches, cut it lengthwise in half.
- Cut the rhubarb into 1-inch pieces (approximately 4 cups).
- In a heavy-bottomed stainless steel saucepan with a tight-fitting lid, combine the rhubarb, 1 tablespoon grated fresh ginger, 1 teaspoon ground ginger, and 1/2 cup granulated sugar.
- Cook over low heat, stirring occasionally, until the rhubarb is tender and falling apart (about 15-20 minutes).
- Remove from heat and let cool completely. Then, refrigerate for at least 2 hours, or until thoroughly chilled.
- In a large bowl, whip 2 cups heavy cream until soft peaks form.
- Gently fold the chilled rhubarb mixture into the whipped cream until just combined. Be careful not to overmix.
- Spoon the Rhubarb Ginger Fool into serving dishes. Chill for at least 30 minutes before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
138g
Fat
91g
Carbs
13g
