Written By: Waypoint Culinary Team
Yield: 6 servings
1.5 pound Rhubarb, peeled and sliced 1/2 inch thick
1.5 cup Honey
1 each Orange, zested and juiced
2 tablespoons Candied Ginger, chopped fine
½ each Vanilla bean, split
Pinch Kosher Salt
¾ cup Heavy Cream
1 Tbsp Granulated Sugar
1 pt Strawberries, top removed and quartered
¼ cup Granulated Sugar
1 fl oz Citrus Vodka (optional)
To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat.
Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened.
Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
While Compote is cooling marinate Strawberries with Citrus Vodka and Sugar
Whip the cream and sugar until soft peaks form.
Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream.
Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote and marinated strawberries.
Serve with with Ginger Cookie.