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Rhubarb Fool with Gingersnap Crumbs

Rhubarb Fool with Gingersnap Crumbs

After making the rhubarb syrup I had a bunch of rhubarb solids leftover and although they were a little mashed from sieving the syrup from them they were darn tasty and there was no way that I was just going to discard them. In fact they were pretty much a rhubarb compote and I was all set to enjoy them warm over some melting vanilla ice cream until I came across the idea of a rhubarb fool with gingersnap crumbs on Cookin' Canuck and I changed my plans immediately. I am no stranger to rhubarb fools as I have been experimenting with them for a while now but I had not thought to add gingersnap crumbs and now that I had the idea in my head I just had to try it. A fool is a pretty simple concept being cooked fruit with whipped cream and in this case crumbled gingersnap cookies were added. I have to say that I thoroughly enjoyed the way the crunchy gingery crumbs worked with the sweet and tart rhubarb and the pillowy soft whipped cream and trying to find more them was almost like digging for treasure!

Rhubarb Fool with Gingersnap Crumbs

Sweet and tangy rhubarb compote layered with fluffy white whipped cream and crumbled gingersnap cookies.


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Printable Recipe
Ingredients
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 cup rhubarb compote, chilled
  • 1/4 cup crumbled gingersnap cookies
Directions
  1. Whip the cream and powdered sugar until stiff.
  2. Assemble in alternating layers of whipped cream, rhubarb compote and gingersnaps.

Similar Recipes:
Rhubarb and Yogurt Fool
Rhubarb Compote
Strawberry Rhubarb Pie
Rhubarb Sour Cream Pie

29 comments:

We Are Not Martha said...

This is absolutely beautiful! I'm loving the surplus of rhubarb on the internet lately :)

Sues

Blog is the New Black said...

This looks WONDERFUL!

Leah said...

Ive always thought a 'fool' had way too much cream.
This looks like the perfect balance, with the right amount of rhubarb, delicious.

yasmeen said...

gorgeous combination!

warmvanillasugar said...

This looks amazing. Love the gingersnap crumbs!

Rosa's Yummy Yums said...

A wonderful dessert! Fresh and delightful.

Cheers,

Rosa

Joanne said...

I'm trying to come up with a father's day recipe that includes rhubarb since I just got some in my CSA. This looks perfect cause then I get the syrup AND the compote out of it!

Elena said...

Beautiful! rhubarb gives this wonderful red color that makes this dessert really nice.

Holly - Hungry as a bear said...

Seriously, all these rhubarb recipes are making me hungry...rhubarb is the best thing EVAR!

~mel said...

Yum ~ that's looking pretty good. I'll have to check my rhubarb patch and see if I have enough to make something again with it.

Inside a British Mum's Kitchen said...

That is a BEAUTIFUL dessert.
Mary

Alia Dalwai said...

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Frankie said...

It's been a rhubarb fest on the internet these days. I've never tried it (which I'm sure, once I have, I'm consider myself a fool for), but your recipe has me absolutely enticed! Thanks!

Jaime said...

what a beautiful dish!

Hitchhiker42 said...

Rhubarb is great. It is so easy to grow too. We had a big bushel of it growing in a half-wine-barrel out by the barn. It has huge leaves, it looks almost like a taro plant when growing, but the red stalks are a giveaway.

RoboStir said...

Looks yummy and wonderful.. :)

homegrown countrygirl said...

What a great, simple recipe... and you wrote about it so beautifully!

Diana Evans said...

oh I love Rhubarb!!!! looks so good...when are you cooking for me!!!

Avanika [YumsiliciousBakes] said...

That's a gorgeous dessert, Kevin. The rhubarb syrup is a great idea :)

anniebakes said...

I've never heard of a fool before and why ill never know cuz this looks amazing! Anne

Claudia said...

Kevin - the gingersnaps are indeed the perfect foil to enhance this fool. I'm going to do this tomorrow with some Devonshire cream.

Holly said...

I'm drooling at the thought of making this dessert for my next dinner party! What a way to impress guests! Excellent simple recipe!! Thanks for sharing :)

cARSON c. cADOGAN said...

HAPPY FATHER'S DAY.

Heather said...

Gorgeous! I knew I had to include this on our Father's Day menu and it was perfect. I tripled the recipe and made it into a large trifle. It was enjoyed by everyone. Your recipes are always a hit at our house. When is the Closet Cooking cookbook coming?

Ayaka said...

Hello. I was looking for a unique recipe for tuna steak, and the Google search led me to your blog. I'm excited to try your sesame tuna steak recipe tonight!
And if you don't mind, I would like to mention your page on my recipe blog.

Pamela said...

I just came across you blog and I all have to say is please, please don't stop...your recipes look amazing and my stomach is rumbling! I can't wait to try them! Going to make your Chipotle chicken, apricot, and brie quesadillas tonight!!!

Anonymous said...

you're so creative! what do you think about this show starting sunday?? looks crazy cool! http://www.youtube.com/watch?v=p3J824ZuGXA

Indigo said...

You've reminded me that I've definitely not eaten enough rhubarb this year! I bet this is fantastic with the gingery biscuits...

Anonymous said...

This is FOOLishly delicious. I love the gingersnaps, they make the dessert perfect.

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