I've had people ask why this recipe is called Rhubarb Ginger Fool- well folks, it's simply because the recipe is so darn easy, even a Fool could make it!
* 1 lb Rhubarb , chopped into 1 inch pieces (this is about 4 cups)
* 2/3 cup Maple Syrup
* 2 tbsp finely chopped candied ginger
* 1/2 cup heavy whipping cream
* 2 tsp vanilla
In a heavy saucepan combine the rhubarb pieces and about 1/2 cup of maple syrup and the candied ginger, bringing it to a boil over medium heat. Once boiling, reduce heat, cover and simmer for 5 minutes. Uncover and simmer (to reduce) for about 25 minutes. The sauce will be thick, like a puree. Be sure to stir every few minutes, particularly near the end to prevent scorching.
Remove from heat and cool completely.
While the Rhubarb sauce is cooling, whip the cream until thickened, adding in the remaining maple syrup, yogurt and vanilla. Continue whipping until soft peaks form.