Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Rhubarb-Ginger Fool

Featured in our 2018 Easter Guide
Mark Thomas

Yield: Yields 7 cups

Servings: 6

This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream.


  • 1-1/2 to 2 lb. rhubarb
  • 1 to 1-1/4 cups sugar
  • 2 Tbs. chopped candied ginger
  • 2 Tbs. freshly grated ginger
  • 2 cups heavy cream

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 264
  • Fat (g): 30
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 110
  • Sodium (mg): 40
  • Carbohydrates (g): 45
  • Fiber (g): 2
  • Protein (g): 3


  • Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces.
  • In a stainless-steel pan with a tight-fitting lid, combine the rhubarb, sugar, candied ginger, and fresh ginger. (There’s no need to add water; though it will look dry at first, the rhubarb will release enough water to cook without scorching.) Cook over low heat until the rhubarb is tender and falling apart, about 30 minutes. Refrigerate until well chilled.
  • Whip the cream until it holds soft peaks. Gently fold in the chilled rhubarb mixture until well combined. Spoon into serving glasses or bowls and chill until ready to serve.


For a smoother texture, purée the stewed rhubarb in a food processor before chilling it.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks