Thursday, 6 March 2008

Rhubarb, Cranberry & Ginger Compote or Fool

Pink and cheery and bursting with flavour - another thumb-of-the-nose to old man Winter. I think it's better with the whipped cream, personally. After all, everything that isn't better with bacon is better with whipped cream. We pass this way but once, etc, etc. Besides, you will need those calories to shovel out the driveway yet again.

I put in the larger amount of ginger, but as already noted I am a ginger fiend. Feel free to put in less. This is also not wildly sweet so you may wish to taste it before it cools and add a little more sugar.

4 to 6 servings (goes further as a fool, obviously)
15 to 20 minutes prep time; 2 hours chill time

Rhubarb Cranberry and Ginger Fool2 cups chopped rhubarb
1/4 cup dried cranberries
2 tablespoons to 1/4 cup minced preserved ginger
1/4 cup sugar
2 teaspoons cornstarch or arrowroot
1/4 cup pure cranberrry juice

1/2 to 2/3 cup whipping cream (optional)

Put the rhubarb, cranberries, ginger, sugar, cornstarch or arrowroot and cranberry juice into a pot. Bring to a boil and simmer gently, stirring frequently, until the cranberries are softened, the rhubarb is starting to disintegrate and the mixture is thickened.

This can be chilled and served as-is (as a compote) or made into a fool by the addition of whipped cream. In that case, once the compote has cooled to room temperature, beat the whipping cream until very stiff, and fold it into the compote. Serve chilled.


Kevin said...

This looks good. Good call on the whipped cream. I am really looking forward to the spring rhubarb.

BullishOnRhubarb said...

I have both frozen rhubarb and cranberries in the freezer and can adapt the recipe slightly to use them with a little less frozen apple cider as a substitute for the cranberry juice. Thanks for the recipe. My rhubarb here is Minnesota is still a couple of months from first harvest.

Ferdzy said...

Ah... frozen rhubarb should work fine, but do you not get greenhouse forced rhubarb at this time of year? That's what I used.

Bellini Valli said...

Can't wait to find rhubarb in the stores since I no longer have a garden and my rhubarb patch in the condo...c'est la vie. This would be a great addition to our Spring menus:D