After making the rhubarb syrupI had a bunch of rhubarb solids leftover and although they were a little mashed from sieving the syrup from them they were darn tasty and there was no way that I was just going to discard them. In fact they were pretty much a rhubarb compoteand I was all set to enjoy them warm over some melting vanilla ice cream until I came across the idea of a rhubarb fool with gingersnap crumbson Cookin' Canuckand I changed my plans immediately. I am no stranger to rhubarb foolsas I have been experimenting with them for a while now but I had not thought to add gingersnap crumbs and now that I had the idea in my head I just had to try it. A foolis a pretty simple concept being cooked fruit with whipped cream and in this case crumbled gingersnap cookies were added. I have to say that I thoroughly enjoyed the way the crunchy gingery crumbs worked with the sweet and tart rhubarb and the pillowy soft whipped cream and trying to find more them was almost like digging for treasure!
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