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Rhubarb-Berry Fool with Ginger Cream




Source of Recipe


Internet


Recipe Introduction


A fruit fool is a bit like a trifle without the layers of cake. For an all-rhubarb fool, omit the berries and double the rhubarb and sugar.



List of Ingredients




1 inch-long piece of fresh ginger
2 cups milk
6 egg yolks
1/2 cup plus 2/3 cup sugar (divided)
3 tablespoons cornstarch, sifted
2 tablespoons unsalted butter, room temperature
4 cups rhubarb in 1-inch pieces (10 to 12 slender young stalks; about 1 pound)
1/4 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger
1/2 teaspoon grated lemon zest
2 cups fresh whole raspberries or quartered strawberries (about 2 half-pint baskets)
Sweetened whipped cream


Recipe



Peel ginger; slice into 1/16-inch rounds. Combine ginger and milk in medium saucepan; bring to simmer. Remove from heat and allow ginger to steep 10 minutes. Strain milk and discard ginger slices; return milk to saucepan.

In medium bowl, combine egg yolks and 1/2 cup sugar; whisk until light and fluffy. Whisk in cornstarch. Bring milk back to simmer; whisk milk into yolk mixture.

Return mixture to saucepan; bring to boil over medium heat, stirring constantly. Boil 1 minute, whisking vigorously until ginger cream is smooth. Remove from heat and whisk in butter. Pour into bowl and place piece of buttered plastic film or waxed paper directly on surface of ginger cream to keep skin from forming. Cool slightly; cover and refrigerate until ready to use or for up to 2 days.

Combine rhubarb pieces, the 2/3 cup sugar, grated ginger and zest in non-aluminum saucepan; cover and cook over low heat until rhubarb is just tender. Remove from heat; pour into glass or ceramic bowl. Gently fold half the raspberries into rhubarb. Cool to room temperature; fold in remaining raspberries. Refrigerate until ready to serve.

To serve, stir ginger-cream mixture until smooth and spoon about 1/4 cup into each of 8 dessert dishes. Cover with 1/2 cup rhubarb mixture. Top each serving with sweetened whipped cream. Serve at once. Makes 8 servings.