Rhubarb-Ginger Fool - rhubarb

Method

• Trim the ends of the stalk and if more than 1 1/2 inches wide, cut in half lengthwise.
• Cut into 1 inch pieces.
• In a stainless steel pan with a heavy bottom and a tight-fitting lid, combine the rhubarb, gingers and sugar.
• (No need for water, it will create its own juices).
• Cook over low heat until the rhubarb is tender and falling apart.
• (Or do what I did - throw it all into the rice cooker - I needed two cycles to get it to the right degree of doneness).
• Refrigerate until well chilled.
• Whip the cream until it holds soft peaks; fold in the chilled rhubarb until well mixed.
• Spoon into serving dishes and chill until ready to serve.