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Gingery Blueberry and Rhubarb Fool

Gingery Blueberry and Rhubarb Fool

Fruity, creamy, smooth, satisfying...This easy to make dessert has almost all the satisfactions in it. Definitely not hard to indulge into a second one or even a third. Hmm, yum!












Trans-fat Free, Very low in sodium, Low Sodium


24 ounces rhubarb
1 1/2 pounds, tough ends removed and cut into 6-inch lengths
1 pint blueberries
1 teaspoon ginger
freshly grated
cup orange juice
from 1 orange
1 cup sugar
plus 2 tablespoons
2 cups heavy whipping cream


Soak the rhubarb in 1 gallon cold water for 20 minutes.

Drain, pat dry with the paper towels, and slice rhubarb crosswise into the ½-inch thick slices.

Bring the ginger, orange juice, ¾ cup sugar, and salt to a boil in a medium saucepan over medium high heat.

Add the rhubarb and return to a boil, then reduce heat to medium-low and simmer, and gently stirring in the blueberries, stirring only twice, until the rhubarb starts to break down and becomes tender, about 8 minutes.

Place the rhubarb to a bowl, let cool to room temperature, then cover with a plastic wrap and keep it refrigerated until cold, at least 1 hour or up to 1 day (24 hours)

Beat the cream ad remaining sugar in a bowl of standing mixer on low speed until the small bubbles form, 40 to 50 seconds.

Increase the speed to medium, keep beating, another 40 to 50 seconds or longer.

Increase the speed to high, keep beating until the cream is smooth, thick, and nearly doubled in bulk and soft peaks are formed, 25 to 35 seconds.

For assembling the fool:

Spoon about 4 tablespoons of the rhubarb and blueberry mixture into each of eight 8-ounce glasses, then spoon in a layer of about 4 tablespoons of the whipped cream.

Repeat, finishing with a dollop of cream on top, and serve.

Or it can be covered with a plastic wrap and refrigerated up to 5 hours.


* not incl. in nutrient facts


almost 7 years

These small fruity and creamy desserts were absolutely stunning. Sean made it two days ago, and the recipe was quite easy to follow, only needed a few ingredients. No baking was required, the combination of blueberries, rhubarb and ginger was sweet, sour and refreshing. Sweetened whipped cream gave the creamy taste and smooth texture, which was just right balance with the fruit mixture. An excellent dessert recipe that's easy to make at a hot summer day, you will get rave reviews on it.

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 31563% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 25mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 19% Vitamin C 12%
Calcium 8% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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