There are several recipes that evoke strong memories for my husband. They are ones that his mum made in his childhood and prepares whenever we visit. From The Family Crockpot Applesauce to his grandmother’s molasses cake, the recipes are not fancy, but they are full of flavor and made with a great deal of care.
One can not mention my husband’s favorite foods without including rhubarb. This tart vegetable, often treated as a fruit, is intricately woven through his memories of long-ago visits to his grandparents’ farm in northern New York. His grandparents diligently maintained their orchards full of apple and cherry trees, but it was the rhubarb patch that produced the bowl of compote that was served each night with dinner. To this day, my husband will choose rhubarb pie when presented with an array of dessert choices. Not strawberry-rhubarb pie, mind you. Just rhubarb. The man is a purist.
A fool is a classic English dessert, made of pureed fruit and whipped cream. I strayed slightly from the traditional by adding in a layer of crushed gingersnap cookies. After my success in pairing rhubarb with gingersnaps in my Rhubarb Cheesecake Bars with Gingersnap Crust, I knew that the spicy sweetness of the cookies would be a perfect foil for the slightly tart rhubarb compote and whipped cream.
If you wish, prepare the rhubarb compote up to two days ahead. If you have company for dinner, whip the cream and crush the gingersnap cookies earlier in the day and layer the dessert just before serving. With only five ingredients, this dish makes an impressive presentation with very little effort.
The recipe:
The rhubarb compote:
In a medium saucepan, stir together chopped rhubarb pieces and sugar. Let rest for 15 minutes to allow the rhubarb to release some juices.
Set the saucepan over medium-high heat and bring the rhubarb to a boil, stirring constantly. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rhubarb is very tender, about 12 minutes.
Remove from the heat and allow rhubarb to cool. Transfer to a bowl and refrigerate for at least 2 hours to allow the compote to thicken.
The rest:
In the bowl of a stand mixer (or a large bowl, using a hand mixer), beat the whipping cream and powdered sugar until stiff.
Using 6 ounce glasses, alternate the compote, whipped cream and crushed gingersnaps in layers, ending with a dollop of whipped cream and a sprinkling of gingersnap crumbs. Serve.
Other rhubarb desserts:
Cookin’ Canuck’s Rhubarb Cheesecake Bars with Gingersnap Crust
Cookin’ Canuck’s Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce
Honey & Jam’s Lemon Buttermilk Rhubarb Bundt Cake
White on Rice Couple’s Rhubarb Strawberry Crumb Bars
Two Peas and Their Pod’s Rhubarb Apple Bread
Rhubarb Fool with Whipped Cream & Gingersnaps
The compote:
4 cups (about 4 large stalks) chopped rhubarb (about 1/2-inch pieces)
1/3 cup granulated sugar
The rest:
1 1/2 cups whipping cream
3 tbsp powdered sugar
1 cup crushed gingersnap cookies (about 16 cookies)
The compote:
In a medium saucepan, stir together chopped rhubarb pieces and sugar. Let rest for 15 minutes to allow the rhubarb to release some juices.
Set the saucepan over medium-high heat and bring the rhubarb to a boil, stirring constantly. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rhubarb is very tender, about 12 minutes.
Remove from the heat and allow rhubarb to cool. Transfer to a bowl and refrigerate for at least 2 hours to allow the compote to thicken.
In the bowl of a stand mixer (or a large bowl, using a hand mixer), beat the whipping cream and powdered sugar until stiff.
Using 6 ounce glasses, alternate the compote, whipped cream and crushed gingersnaps in layers, ending with a dollop of whipped cream and a sprinkling of gingersnap crumbs. Serve.
Serves 4.
Jessica @ How Sweet says
May 23, 2011 at 4:51 amLove this… it is gorgeous!
Heather (Heather's Dish) says
May 23, 2011 at 5:48 amfor some reason i can’t find rhubarb anywhere near me right now, but i’m dreaming of making this recipe now! yum!
Mai says
May 23, 2011 at 7:43 amI’ve never had rhubarb before. What does it taste like? These looks so ridiculously good! Btw, thanks for stopping by. I love all your photos. AMAZING!!!
Pretend Chef says
May 23, 2011 at 7:49 amNever knew that rhubarb was a vegetable. Learn something new every day. This looks so delicious. Miss my grandpa’s garden and his bounty of rhubarb. Yummy!
Eileen says
May 23, 2011 at 7:53 amI love rhubarb, too – with or without strawberries. I also have a husband with childhood food memories that I have tried to satisfy, but sadly, unsuccessfully. What I make is delicious but doesn’t taste like what Mom, Nana, or Aunt Gayle used to make. I’ve learned through many attempts that I simply can’t make perfect replicas. My kitchen is different, my pans are different sizes, my ingredients different brands, my habits in the kitchen my own, and then there’s this question: can anything stand up to a memory? If Mom, Nana, or Aunt Gayle cooked for my husband today, would it taste the same as he remembered? I think not. So I no longer strive for replicas (and breathe a sigh of relief.) Instead, I make my own recipes, some of which are inspired by his childhood (and carry wisps of nostalgia), but are firmly rooted in my kitchen, in the here & now. Here’s to that crossover of past & present, where inspiration meets creativity, we remember those we love(d) & it all tastes good!
A Canadian Foodie says
May 23, 2011 at 8:10 amDara!
What great timing!
My rhubarb has just reared its head and there is enough there for a yummy treat. I am surprised it is also not one of your childhood memories as a Canadian. Or is it just not such a pleasant one?
I am committed to using everything that is edible and grows in my garden as much as I can this year as the garden is fairly small and this is the first summer we have been home for years. (I love that your hubby is a purist! I am, too, when it comes to rhubarb!)
Have any good ideas about what I can do with a truckload of chives?
I have been in a huge blogging slump lately. Not posting much, not reading or responding. I found myself completely worn out after Eat Alberta, yet this morning, as it is a cold day after such a hot one yesterday, as I sit with my coffee, I am warmed all over with what I am reading here. I hope I can get back into the program! I miss everyone and everything. Thank you for my “good morning” inspiration and have a great week!
🙂
Valerie
Kay, The Church Cook says
May 23, 2011 at 8:26 amOh, my goodness, Dara! How beautiful is THAT. Love anything I can make ahead. Great looking recipe. Thank you.
Niki says
May 23, 2011 at 9:06 amI’m on the hunt for this elusive rhubarb. I want to try it and get this Laurie Berkner song out of my head! (do you know it. rhubarb pie is a hot commodity…hot commodity.) Apparently it is because I have yet to find rhubarb in Philly!
Maria says
May 23, 2011 at 9:27 amWe are drowning in rhubarb! I can’t wait to make this!
Jenny Flake says
May 23, 2011 at 9:38 amNow that is a good lookin’ dessert! Count me in 🙂 Missed you this weekend Dara, hope to get to see you soon!
Katrina says
May 23, 2011 at 10:45 amThis sounds perfect! Great recipe.
Lauren at Keep It Sweet says
May 23, 2011 at 10:56 amWhat a gorgeous dessert! I love anything in a parfait form and this looks especially delicious.
Heather at FarmgirlGourmet says
May 23, 2011 at 11:02 amLooks gorgeous Dara!! Yum!
Kate@Diethood says
May 23, 2011 at 11:09 amUm…delicious, gorgeous, yummo… I’m drooling!
jenna says
May 23, 2011 at 11:13 amwhat a perfect summer dessert!!
Rachel @ Baked by Rachel says
May 23, 2011 at 11:38 amThe gingersnaps is where you pulled me in. I’ve never tried rhubard but I’m a sucker for gingersnaps. Looks incredible!
Sommer@ASpicyPerspective says
May 23, 2011 at 11:54 amHey Dara, what a way to bring gingersnaps back into warm weather treats. Bril-liant! (I sang that last part.) 😉
Alison @ Ingredients, Inc. says
May 23, 2011 at 11:56 amGreat way to use rhubarb while it’s at its peak season
Kristina @ spabettie says
May 23, 2011 at 11:56 amI have been looking forward to rhubarb – cannot wait to cook with it 🙂
this looks perfect – just beautiful!
EatLiveRun says
May 23, 2011 at 11:57 amDara, this looks delicious!! Love the combination of rhubarb and gingersnaps…must make this soon!
Gourmantine says
May 23, 2011 at 12:44 pmBeautiful dessert Dara, it truly celebrates the flavor of rhubarb!
Becky at VintageMixer says
May 23, 2011 at 1:00 pmsounds delicious! I wish my rhubarb was ripe. Maybe I’ll try a raspberry version.
pigpigscorner says
May 23, 2011 at 2:07 pmI’ve only cooked with rhubarb once, my hubs complained that it was too tart for him. I love it though, like how you served with gingersnaps.
sippitysup says
May 23, 2011 at 2:23 pmI am with your husband. Rhubarb alone is the way to go most times! GREG
Elle says
May 23, 2011 at 3:04 pmGorgeous! I just picked some rhubarb up this weekend, so looking for good ideas.
Drick says
May 23, 2011 at 3:45 pmlike the crunchy additions too, momma did something similar, a peach one with crushed pecan sandies, but she would have never called it a fool…. actually, we did not know back in our little town… now that I do know, I have not thought about fools in a long time, well, these kind anyway…
Lindsey @ Gingerbread Bagels says
May 23, 2011 at 4:14 pmWhat a gorgeous dessert! I love rhubarb and I love how there’s gingersnap cookies in this recipe. 🙂
Rice Kernel says
May 23, 2011 at 8:42 pmDespite how ubiquitous rhubard recipes are these days, I STILL have not tried one. I think I have to. This is perfect for memorial day in the US (coming up this weekend) – sprinkled with some blueberries for a festive note. Thank you for the inspiration!
Lori @ Girl Meets Oven says
May 23, 2011 at 8:55 pmI’m a fool for rhubarb, but I have never made a rhubarb fool. 🙂 This looks wonderful, especially with the gingersnaps and whipped cream.
Dara (Cookin' Canuck) says
May 23, 2011 at 9:05 pmHa! You made me giggle with this comment.
Jeanette says
May 23, 2011 at 9:24 pmI have to confess that I have never made anything with rhubarb, but am definitely going to try it! You have inspired me!
Delishhh says
May 23, 2011 at 10:42 pmOh Dara – i LOVE rhubarb – actually I am a rhubarb addict. I got a big grocery bag from a co-worker filled with rhubarb this past week and i have been baking and doing crazy rhubarb recipes all weekend. And i have even been eating it just raw with sugar. But one of my favorite is just make this compote and eat it as is. It’s fabulous recipe and next time i have to add some gingersnaps. Wonderful post!
marla says
May 24, 2011 at 6:10 amDara, love that you added the gingersnaps, a fun twist on the traditional fool. Must get my hands on some rhubarb. Loved it as a kid & have not had it in years….xo
Emily @Cleanliness says
May 24, 2011 at 8:41 amYum!! This looks SO GOOD.
The Cilantropist says
May 24, 2011 at 10:34 amLike your husband, I have lots of memories of rhubarb as a child, but they are from my grandmother. I love the tart flavor and subtle muted color of cooked rhubarb, and this quick and easy dessert of yours is perfect for summer. Plus, I am a sucker for layered desserts. 😉
Carolyn says
May 24, 2011 at 11:06 amI am a rhubarb fool! No really, I am, I love the stuff tremendously. Made some sorbet with it that was divine. I’d gobble up this fool in about 2 seconds flat.
RavieNomNoms says
May 24, 2011 at 11:19 amWow look at that!! I have never seen rhubarb like this. Looks great and soooo pretty 🙂
Belinda @zomppa says
May 24, 2011 at 11:25 amSuch a great sweet, gingery combination!! Love it!
Lindsey@Lindselicious says
May 24, 2011 at 12:56 pmI cant believe I havent tried Rhubarb!! This looks amazing, I am beinging to feel like i am really missing out on something great. =)
Tracy says
May 24, 2011 at 5:03 pmI looove rhubarb and rhubarb fool, but I’ve never added gingersnaps before! Lovely!
Monet says
May 24, 2011 at 8:24 pmSmile. I love how you style your photographs. The rhubarb looks so lovely next to that blue. This post is making my stomach growl and my face smile. Thanks for sharing, sweet thing! I hope you have a beautiful day tomorrow.
Maris(In Good Taste) says
May 25, 2011 at 4:20 amThis is absolutely gorgeous!
Sylvie @ Gourmande in the Kitchen says
May 25, 2011 at 5:19 amI love the beautiful layers, such an easy and elegant dessert.
Lindsay @ Pinch of Yum says
May 25, 2011 at 5:46 amWhat a great way to use rhubarb! And ginger snaps?! Brilliant.
Vicki @ WITK says
May 25, 2011 at 9:44 amThis is such a beautiful dessert. I’m totally taken in by the gingersnap recipe, looks like the perfect treat for spring.
Sukaina says
May 25, 2011 at 11:09 amRhubarb is a vegetable…now that’s news for me! I love layered sweets and I’m sure the ginger biscuits pair beautifully with the rhubarb.
Katherine says
May 25, 2011 at 3:16 pmI just saw the first rhubarb of the season where I am and I’m so excited! Lovely recipe and beautiful photos!
Shaina says
May 26, 2011 at 7:07 amDivine! I love the addition of gingersnaps.
Dan says
Jun 17, 2011 at 8:28 amThis looks so yummy. The gingersnap bits do it for me.
My colleague gave me a TON of rhubarb and most of it is sitting in the freezer. So far, we’ve made rhubarb chicken curry and rhubarb banana bread. This looks like a great use for it as well.