Rhubarb and ginger fools

This is a twist on your mum’s fool recipe that makes it quick and easy – once you’ve stewed your rhubarb, just fold into cream and yoghurt with icing sugar and glacé ginger. - by Better Homes and Gardens

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It’s time to ignite your passion for rhubarb! The striking stalks of blushing rhubarb we all know and love are, surprisingly, not a fruit but a vegetable. But of course it’s the basis of many delicious old favourite desserts, once sweetened and cooked into luscious soft pink pulp. Rhubarb is available year-round, but peak season is now – autumn and winter. Happily, it’s also peak time for tasty comfort-food desserts!

Preparation time: 15 mins

Cooking time: nil

Serves 6

Ingredients

200ml thickened cream

1 Tbsp icing sugar mixture

½ cup Greek-style yoghurt

1 cup Stewed rhubarb, chilled (click here for recipe)

2 Tbsp roughly chopped glacé ginger

Step 1 Put cream and icing sugar in a large mixing bowl and beat with an electric hand beater until soft peaks form. Spoon in yoghurt and fold gently until just combined. Add stewed rhubarb and ½ of the glacé ginger and gently fold to create a ripple effect.

Step 2 Spoon into 6 serving bowls or glasses. Scatter with remaining ginger and serve.

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