Rhubarb and Stem Ginger Fool

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Anna Jones
Rhubarb and Stem Ginger Fool
“This fool, spiked with ginger, is so light and pillowy, and so pleasingly neon. I find it hard to think of a dessert I’d rather eat. The rhubarb brings a welcome sharpness and pop of bright pink. Vegan cream may not whip soft peaks – just whip it as much as you can.” – Anna Jones
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

FOR THE RHUBARB
  • 2 stems rhubarb, thinly sliced (see below for alternatives)
  • 1 heaped tablespoon caster sugar
FOR THE FOOL
  • 300ml double cream or vegan cream
  • 100ml thick Greek or coconut yoghurt
  • 6 balls stem ginger, 4 finely chopped, 2 thinly sliced, plus 1 tablespoon of syrup from the jar
  • The zest of ½ unwaxed lemon
Seasonal variations
  • Strawberries, raw, sliced
  • Raspberries, raw, crushed
  • Pear, raw, thinly sliced
  • Plums, cooked with a little sugar
  • Gooseberries, cooked with a little sugar

  • Method

  • 1
    Oven temperature, 190°C, 375°F, gas 5.
  • 2
    In a pan, cook the rhubarb and sugar for 2 minutes, until the juices turn the sugar into a pink syrup, but the rhubarb still holds its crunch. Set aside to cool in the pan for 20 minutes.
  • 3
    Whip the cream or vegan cream a little shy of soft peaks, then fold in the yoghurt.
  • 4
    Add the finely chopped ginger and stir it through with the ginger syrup and lemon zest. When it has cooled, stir half the cooked rhubarb into the cream.
  • 5
    Spoon the fool equally between 4 Le Creuset Ramekins, topping with the remaining thinly sliced ginger and the rest of the rhubarb.
  • 6
    Cook’s Notes: You can adjust the amount of sugar to the sweetness of your fruit.