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Rhubarb And Ginger Fool

Image of Rhubarb And Ginger Fool

150 ml/5 fl oz double cream
1 teaspoon icing sugar
2 pieces of stem ginger
600 g/1 Ib early season forced rhubarb
225 g/8 oz caster sugar
2-3 drops of pink food colouring (optional)
150 ml/5 fl oz vanilla custard, chilled


Serves: 4


Whisk the cream with the icing sugar until firm, but not stiff and dry.

Chill. Slice the ginger thinly and then slice across into thin strips.

Top, tail and wash the rhubarb, leaving the pink skin on. Put the rhubarb in a wide shallow pan with the caster sugar and 3 tablespoons water, and simmer until softened to a pulp. If the colour is not pink enough from the skins, add two or three drops of colouring.

(It should be pale pink, but as the rhubarb gets older the puree will be less pink and may need a little help)

Press the puree through a very coarse sieve, just to remove any stringy bits but leaving some texture in the fruit. Stir in the ginger and chill well.

Place alternate spoonfuls of the custard, cream and fruit puree in a wide bowl. Using a spatula, draw them lightly together to make a marbled fool. Spoon into glasses to show off the marbled effect.

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