maple rhubarb ginger fool
TOTAL TIME: 35 minutes
4 cups Ontario rhubarb, fresh or frozen, chopped into 1 inch pieces
2/3 cup (150ml) Fulton's Organic Maple Syrup
2 Tbsp. (25ml) finely chopped candied ginger
1/2 cup (125ml) whipping cream
1/4 cup (50ml) plain yogurt
2 tsp. (10ml) vanilla
Place rhubarb into large saucepan, along with 1/2 cup (125ml) of the Fulton's Organic Maple Syrup and ginger; bring to boil. Reduce heat, cover and simmer for 5 minutes.
Uncover and simmer, stirring occasionally, for 25 to 30 minutes or until mixture becomes a thick purée, stirring frequently near end of cooking to prevent burning. Turn into a large bowl and let cool completely.
Meanwhile, whip the cream until thickened. Whip in remaining maple syrup, yogurt and vanilla until soft peaks form. Fold into cooled rhubarb until blended. Spoon into four small parfait glasses.
*From Foodland Ontario