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