Scented Rhubarb Fool
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 lb rhubarb
  • 1 cup sugar
  • ½ tsp orange blossom water
  • 2 cups heavy cream
  • 1 tsp vanilla
  • 1 Tbsp sugar
  • 1 cup gingersnap cookie crumbs
Instructions
  1. Wash and chop the rhubarb into 1" pieces.
  2. Place in a medium saucepan with the 1 cup sugar. Bring to a boil over medium heat, then turn the heat down and simmer for 15-20 minutes, or until the rhubarb is cooked through. Stir in the orange blossom water.
  3. Remove the rhubarb from the heat and let cool to room temperature. Chill in the fridge until ready to use.
  4. In a deep mixing bowl, beat the cream with vanilla and 1 Tbsp sugar until stiff.
  5. Gently fold the rhubarb into the whipped cream. I like to just stir once or twice so as to keep the rhubarb as ribbons throughout the cream.
  6. In a pretty glass serving bowl, layer the rhubarb cream with the gingersnap crumbs. Serve immediately! You can also cover the bowl with plastic wrap and store in the fridge for up to 4 hours.
Recipe by Kiku Corner at https://www.kikucorner.com/2014/06/28/scented-rhubarb-fool/