- 2 cups rhubarb, chopped
- 2 tbsp. honey
- 2 tbsp. sugar
- 1/4 tsp ginger
- 1/2 vanilla bean, split
- 1/2 cup cream
- 1 tbsp. sugar
Put the rhubarb, honey, 2 tbsp. sugar, ginger, and vanilla bean in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
Whip the cream and 1 tbsp. sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside a bit of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into three 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
adapted from Epicurious
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What a delicious rhubarb kick you’re on. I never imagined that so many recipes could be made with rhubarb. They all look wonderful. I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and linked some of your rhubarb treats up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html
Found your blog searching for rhubarb recipes! So glad that I did — you have some wonderful recipes here I am excited to try.