Rhubarb Fool with ginger is my modern Scotland-meets-France twist on the classic British dessert, swirling quick honeyed rhubarb compote into thick Greek yogurt instead of whipped cream. Easy recipe made in 25 minutes, it's fresh, tangy and not too sweet.
Why You'll Love this Rhubarb Fool
I love this rhubarb fool with a ginger kick as it's:
- quick to prepare without fancy equipment
- easy to make ahead for guests or summer dinners
- lighter than a traditional rhubarb fool recipe - and extra tasty with ginger
- made with Greek yogurt instead of cream (higher in protein)
- honey tastes sweeter than refined sugar, so you need less
- perfect as a dessert or even breakfast
Rhubarb Fool - What is it?
A traditional British fool usually mixes fruit compote with whipped cream. This version is more a little Scotland-meets-France: quick rhubarb compote lightly sweetened with acacia honey and candied ginger, then swirled into thick Greek yogurt instead of cream.
I first made it after buying honey at the Abbaye de Sénanque in Provence last summer, where the monks produce their own. The gentle honey flavour works beautifully with rhubarb.
You only need 4 ingredients:
- fresh rhubarb
- candied ginger (good quality; the softer, the better)
- Acacia honey
- thick Greek yogurt (either 0% to 15% fat)
The ginger gives warmth and a subtle kick without overpowering the rhubarb. If ginger isn't your thing, leave it out and add 2 teaspoons of orange blossom water or rose water instead.
How to Make Rhubarb Fool with Ginger
- Add the chopped rhubarb, candied ginger, honey and a teaspoon of water.
- Cook gently for about 15 minutes, stirring occasionally, until the rhubarb softens into a quick compote. You could cover the compote to speed this up further but stewing will dampen the rhubarb's vibrant colour.
- Leave to cool slightly.
- Swirl the rhubarb ginger compote into thick Greek yogurt.
- Spoon into glasses or dessert bowls and either serve as is or chill.
Unlike my classic rhubarb compote recipe, this quicker version doesn't need long macerating time beforehand. The honey melts quickly into the fruit, so the compote comes together fast while still tasting full of flavour.
Serving Suggestions
I love serving this rhubarb fool with almond tuiles for a little crunch. To keep this a gluten free dessert, serve with my gluten-free shortbread and dried rhubarb chips.
Serve it chilled after a couple of hours in the fridge (or even next day) when the ginger flavours mellow and the yogurt becomes beautifully creamy. Any leftovers make a rather excellent breakfast - top with toasted walnuts, pumpkin seeds and/or hemp seeds for protein.
This also works beautifully with gooseberries, although they're strangely much easier to find in Britain than here in France.
Yes - it's even better after chilling for a couple of hours as the flavours improve. You can make it 1-2 days ahead and keep it covered in the fridge until serving.
Honey works beautifully with rhubarb, especially alongside ginger. You only need a small amount. Although maple syrup also works, honey is better for flavour in this recipe. Vanilla also works well to sweeten rhubarb: use a little extract, powder or paste.
I have plenty more rhubarb recipes on the rhubarb market page.
Rhubarb Fool with Ginger
Ingredients
- 500 g (18oz) rhubarb cut into small chunks
- 60 g (4 tbsp) candied ginger cut into small pieces
- 60 g (4 tbsp) acacia honey
- 300 ml (1¼ cups) Greek yogurt (full fat or 0% fat)
Instructions
- Place the chopped rhubarb, candied ginger, honey and a teaspoon of water in a saucepan over a medium-low heat. Cook uncovered to help keep the rhubarb's bright colour.
- Stir occasionally until the rhubarb softens after about 15 minutes, then leave to cool. Taste the compote to check on your preferred sweetness - if it needs a little more honey, swirl over a little more on top just before serving.
- Swirl in the yogurt, spoon into serving glasses and chill until ready to serve.
