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Rhubarb & Ginger Fool


  • 600g rhubarb

  • 75g light brown sugar

  • 225g whipping cream

  • 4-5 pieces of stem ginger without its syrup


  1. Trim the leaves and bases of the rhubarb stalks, wash them, and cut into 1 inch lengths.

  2. Place in an ovenproof dish, add the sugar, cover and bake for 30 – 40 minutes in a slow oven (gas mark 3/170C). Allow to cool.

  3. Chop the ginger and add to the rhubarb

  4. Whip the cream until thick, but not stiff, and fold into the rhubarb and ginger mixture.

  5. Tip into decadent glasses.

  6. Serve chilled.

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