Simple and delicious tart and spicy rhubarb ginger compote folded with whipped cream, and presto Rhubarb Fool!

The Joy of Rhubarb by Theresa Millang

Ingredients

Ginger Rhubarb Compote

-2 pounds fresh rhubarb, cut into 1 inch pieces
-1 1/4 cups granulated sugar
-2 Tbsp chopped candied ginger
-2 Tbsp freshly grated ginger
-1 tsp water

Whipped Cream

-2 cups whipping cream
-2 Tbsp powdered sugar
-1 tsp pure vanilla extract

Directions

-makes 6 servings

-Place rhubarb, sugar, gingers, and water in stainless-steel saucepan. Cover with tight-fitting lid. Cook over low heat, stirring occasionally, until rhubarb is very tender, about 20 minutes. Spoon into a dish and chill well.

-Whip cream with powdered sugar and vanilla to soft peaks; fold into chilled rhubarb compote. Spoon into dessert glasses. Refrigerate leftovers.

-Rhubarb compote is also delicious with your favorite yogurt or ice cream, so you can make less whipped cream and reserve part of the compote in the fridge to serve variations over a few days.

-Enjoy!