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

2 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.