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Gingery Blueberry & Rhubarb Fool

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Gingery Blueberry and Rhubarb Fool

Fruity, creamy, smooth, satisfying...This easy to make dessert has almost all the satisfactions in it. Definitely not hard to indulge into a second one or even a third. Hmm, yum!

 

Yield

8 servings

Prep

8 min

Cook

8 min

Ready

hrs
Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
24 ounces rhubarb
1 1/2 pounds, tough ends removed and cut into 6-inch lengths
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1 pint blueberries
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1 teaspoon ginger
freshly grated
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cup orange juice
from 1 orange
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1 cup sugar
plus 2 tablespoons
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2 cups heavy whipping cream
chilled
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Ingredients

Amount Measure Ingredient Features
693.6 ml/g rhubarb
1 1/2 pounds, tough ends removed and cut into 6-inch lengths
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473 ml blueberries
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5 ml ginger
freshly grated
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79 ml orange juice
from 1 orange
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237 ml sugar
plus 2 tablespoons
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473 ml heavy whipping cream
chilled
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Directions

Soak the rhubarb in 1 gallon cold water for 20 minutes.

Drain, pat dry with the paper towels, and slice rhubarb crosswise into the ½-inch thick slices.

Bring the ginger, orange juice, ¾ cup sugar, and salt to a boil in a medium saucepan over medium high heat.

Add the rhubarb and return to a boil, then reduce heat to medium-low and simmer, and gently stirring in the blueberries, stirring only twice, until the rhubarb starts to break down and becomes tender, about 8 minutes.

Place the rhubarb to a bowl, let cool to room temperature, then cover with a plastic wrap and keep it refrigerated until cold, at least 1 hour or up to 1 day (24 hours)

Beat the cream ad remaining sugar in a bowl of standing mixer on low speed until the small bubbles form, 40 to 50 seconds.

Increase the speed to medium, keep beating, another 40 to 50 seconds or longer.

Increase the speed to high, keep beating until the cream is smooth, thick, and nearly doubled in bulk and soft peaks are formed, 25 to 35 seconds.

For assembling the fool:

Spoon about 4 tablespoons of the rhubarb and blueberry mixture into each of eight 8-ounce glasses, then spoon in a layer of about 4 tablespoons of the whipped cream.

Repeat, finishing with a dollop of cream on top, and serve.

Or it can be covered with a plastic wrap and refrigerated up to 5 hours.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 31563% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 25mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 19% Vitamin C 12%
Calcium 8% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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