20
Rhubarb and Ginger Fool
Serves 4
This is an incredibly easy dessert to prepare. Best made when there is lots of ruby red
rhubarb available, or use extra ginger syrup to sweeten the rhubarb if it is slightly green.
• 4 rhubarb stalks, trimmed
and sliced into chunks
• 200ml Double cream
• 200ml Fresh vanilla custard
• 2 pieces of stem ginger, finely chopped
plus 3 tbsp of syrup from the jar
• Serve: Stem ginger biscuits
METHOD
1. Add the sliced rhubarb to a saucepan and add the ginger syrup and 1 tbsp water, cover
with a lid and cook on a gentle heat until the rhubarb is tender, stain through a sieve
reserving the syrup and allow to cool.
2. Blend half the rhubarb with the reserved syrup using the stick blender until smooth.
3. In a separate bowl, whip the cream to stiff peaks using the whisk attachment and gently
fold in the fresh vanilla custard to the whipped cream. Stir through the most of the
chopped ginger but reserve a little for serving.
4. Break up the remaining rhubarb pieces and add these to the creamy custard mixture.
5. When ready to serve take 4 serving glasses, and fill with alternate layers of rhubarb
puree and the creamy custard, finish with a dollop of rhubarb puree and a scatter of the
reserved chopped ginger. Serve with stem ginger biscuits on the side.
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2017-06-09 2:12 PM
