This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream. Fruit can be left chunked or pureed for a smoother texture. Six generous desserts. Recipe courtesy Fine Cooking.
1½ to 2 lb. rhubarb
1 to 1-1/4 C sugar
2 T chopped candied ginger
2 T freshly grated ginger
2 C heavy cream
Cut the stalks into 1-inch-long pieces. In a non-reactive pan (like stainless steel) with a tight-fitting lid, combine the rhubarb, sugar, candied ginger, and fresh ginger. (There’s no need to add water; though it will look dry at first, the rhubarb will release enough water to cook without scorching.) Cook over low heat until the rhubarb is tender and falling apart, about 30 minutes. Refrigerate until well chilled. Whip the cream until it holds soft peaks. Gently fold in the chilled rhubarb mixture until well combined. Spoon into serving glasses or bowls and chill until ready to serve.
