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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Rhubarb Fool with Gingersnap Crumbs

[heart_this] · Jun 16, 2011 · 29 Comments

Rhubarb Fool with Gingersnap Crumbs

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

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

Rhubarb Fool with Gingersnap Crumbs

Prep Time: 10 minutes Total Time: 10 minutes Servings: 2

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

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

Dessert, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. We Are Not Martha says

    June 17, 2011 at 1:02 am

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

    Sues

    Reply
  2. Blog is the New Black says

    June 17, 2011 at 1:09 am

    This looks WONDERFUL!

    Reply
  3. Leah says

    June 17, 2011 at 1:40 am

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

    Reply
  4. yasmeen says

    June 17, 2011 at 2:05 am

    gorgeous combination!

    Reply
  5. Anonymous says

    June 17, 2011 at 4:34 am

    This looks amazing. Love the gingersnap crumbs!

    Reply
  6. Rosa's Yummy Yums says

    June 17, 2011 at 6:35 am

    A wonderful dessert! Fresh and delightful.

    Cheers,

    Rosa

    Reply
  7. Joanne says

    June 17, 2011 at 9:25 am

    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!

    Reply
  8. Elena says

    June 17, 2011 at 9:46 am

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

    Reply
  9. Holly - Hungry as a bear says

    June 17, 2011 at 10:40 am

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

    Reply
  10. ~mel says

    June 17, 2011 at 2:24 pm

    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.

    Reply
  11. Inside a British Mum's Kitchen says

    June 17, 2011 at 5:44 pm

    That is a BEAUTIFUL dessert.
    Mary

    Reply
  12. Alia Dalwai says

    June 17, 2011 at 8:21 pm

    Hi!
    Wow! This looks really good! *Drool*
    I am your Follower.
    I really like your blog! Great posts!
    Keep up the good work!
    Do visit my blog too and follow it if you like it!
    Have a Nice day, God Bless!

    Alia
    http://aliascreativelife.blogspot.com/

    Reply
  13. Frankie says

    June 18, 2011 at 3:20 am

    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!

    Reply
  14. Jaime says

    June 18, 2011 at 3:36 am

    what a beautiful dish!

    Reply
  15. Hitchhiker42 says

    June 18, 2011 at 10:52 am

    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.

    Reply
  16. RoboStir says

    June 18, 2011 at 12:34 pm

    Looks yummy and wonderful.. 🙂

    Reply
  17. homegrown countrygirl says

    June 18, 2011 at 1:04 pm

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

    Reply
  18. Diana Evans says

    June 18, 2011 at 4:04 pm

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

    Reply
  19. Avanika [YumsiliciousBakes] says

    June 18, 2011 at 7:16 pm

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

    Reply
  20. anniebakes says

    June 18, 2011 at 7:55 pm

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

    Reply
  21. Claudia says

    June 19, 2011 at 1:09 am

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

    Reply
  22. Holly says

    June 19, 2011 at 2:01 am

    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 🙂

    Reply
  23. cARSON c. cADOGAN says

    June 19, 2011 at 9:50 pm

    HAPPY FATHER'S DAY.

    Reply
  24. Heather says

    June 19, 2011 at 11:03 pm

    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?

    Reply
  25. Ayaka says

    June 20, 2011 at 7:09 pm

    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.

    Reply
  26. Pamela says

    June 20, 2011 at 7:58 pm

    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!!!

    Reply
  27. Anonymous says

    June 20, 2011 at 10:45 pm

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

    Reply
  28. Indigo says

    June 21, 2011 at 12:35 pm

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

    Reply
  29. Anonymous says

    May 16, 2013 at 8:36 pm

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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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