Name: Rhubarb Fool
Yield: Serves 6
Ingredients: 300 g/10½ oz caster sugar; about 125 ml/4 fl oz King’s Ginger liqueur or Stone’s Ginger wine (optional); juice and grated zest of 1 orange; 200 g/7 oz ginger biscuits, crushed; 1.5 kg/3 lb 5 oz rhubarb, cut into 4 cm/1½ inch lengths; 568 ml/1 pint double cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Great name, and beautifully simple to make. Rhubarb is my favourite version. Ginger biscuits add wonderful crunch. Soaking them in King’s Ginger liqueur makes it finer still. As summer goes on, use gooseberries or raspberries instead.

Ingredients

1.5 kg/3 lb 5 oz rhubarb, cut into 4 cm/1½ inch lengths
300 <

Dessert
Vegetarian
Summer

Method

Preheat the oven to 180°C/350°F/Gas 4. Put the rhubarb in a casserole and sprinkle with the sugar, orange juice and zest. Cover with a lid and roast for about 40 minutes

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