Rhubarb & stem ginger fool

Name: Rhubarb & stem ginger fool
Yield: Serves 4
Ingredients: 500 g pink (forced) rhubarb; 2 dessertspoons stem ginger syrup; 2 dessertspoons water; 275 ml double cream, well chilled; 2 stem ginger bulbs in syrup, finely chopped; Swedish ginger thin biscuits, to serve (optional); 3 dessertspoons icing sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Early rhubarb is such a wondrous thing. Startling in its tartness and colour, flirting from the market barrows, it shocks me from my slow winter stasis and has me sniffing around for spring. If you can’t be bothered to make even this simplest of puddings, you’ll find satisfaction by just pouring some cream over the poached rhubarb.

Ingredients

500 g pink (forced) rhubarb
3 dessertspoons icing sugar
2

Dessert
Winter
Vegetarian

Method

Trim the rhubarb of any leaf tops or undesirable bits and chop it into 5 cm lengths. Put it in a pan big enough for all the pieces to lay flat. Scatter over 2 dessertspoonfuls of the icing sugar followed by the syrup from the ginger jar and finally the water. (It doesn’t seem like much water, but a lot will exude from the rhubarb.) Put the pan on a medium-low heat with a lid on top and cook for