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Rhubarb & Ginger Fool
•50g caster sugar
•1 x 5cm piece fresh root ginger, peeled and cut in half
•250ml double cream
•Icing sugar, to taste
Trim the rhubarb and cut it into 2.5cm strips.
Put into a pan, and add about 2 tbsp water.
Add the butter, sugar and ginger, and slowly simmer away until cooked, about 10 minutes. Remove and discard the ginger, and allow the rhubarb to cool.
Take out a third of the rhubarb and drain through a sieve or colander, keeping the resulting juice.
Put the juice on to the heat to reduce by about two-thirds, then cool.
Meanwhile, divide the drained rhubarb between the four glasses.
Take the remaining rhubarb and roughly wizz in a blender or processor.
Whip the cream to soft peaks - then sweeten with icing sugar to taste.
Fold in the blended rhubarb. Spoon into glasses and Chill for a couple of hours.
Pour the reduced juice over the top of each glass, and serve.
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