Rhubarb Fool

This is one of those easy peasy recipes that is just totally sublime. Now that I've discovered how amazing it is, it will be one of my go-to-recipes! 

3 lbs rhubarb, cut into 1" chunks (fresh or frozen)
1 1/2 C sugar
1/4 C orange juice
2" ginger root, peeled, grated (using a microplane)
2 C heavy cream
7 oz ginger snaps, crushed
1/3 C Cointreau or Stone's ginger wine (optional)

Preheat the oven to 350 degrees F. Layer the rhubarb in a baking dish, and spoon over the sugar and orange juice. Evenly distribute the grated ginger in between the chopped rhubarb.
Cook for about 40 minutes and then set aside to cool for about 10 minutes.
Strain the rhubarb—but be sure to save the gorgeous gingery, rhubarb syrup for serving later! Also, reserve about a dozen pieces of rhubarb to decorate the dessert later.
Blitz the rest of the rhubarb in a blender or food processor and set aside.

In a medium sized bowl, whisk the heavy cream until thick and fluffy, and then gently fold in the rhubarb pureé.
To assemble the dessert—first layer the bottom of a trifle dish with the crushed ginger snaps. Drizzle the Cointreau or ginger wine over the cookies (optional), and then pour on the rhubarb pureé. Top with the reserved pieces of rhubarb and chill until you're ready to serve.
After serving in individual bowls, drizzle with a few tablespoons of the reserved rhubarb and ginger syrup.

This dessert is absolutely divine. I think it has to be one of my all time favorites!