Rhubarb Fool

"In 'Rustic Fruit Desserts' by Cory Schreiber and Julie Richardson"
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Add the rhubarb, honey, orange zest, orange juice, candied ginger, vanilla bean, and salt 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 sugar until soft peaks form, either by hand or using an electric mixer on medium speed.
  • Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream.
  • Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
  • The 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.

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