Rhubarb and Ginger Fool

Name: Rhubarb and Ginger Fool
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 500g rhubarb, cut into small chunks; 5g fresh ginger or small thumb sized piece, peeled and grated; 100g golden caster sugar; 1 orange, juiced; 284ml Jersey whipping cream (double cream works well too); 145g Brown Cow Organic Natural Yoghurt; 30g icing sugar; Roskilly’s Organic Stem Ginger Fudge, cut into small cubes

Servings

Prep Time

15 minutes

Cook Time

1.25 hours

Ingredients

500g rhubarb, cut into small chunks
5g fresh ginger or small thumb sized piece, peeled and grated
100g golden caster sugar
1 orange, juiced
284ml Jersey whipping cream (double cream works well too)
145g Brown Cow Organic Natural Yoghurt
30g icing sugar
Roskilly’s Organic Stem Ginger Fudge, cut into small cubes

Directions

Pop the chopped rhubarb, golden caster sugar, orange juice and grated ginger into a saucepan and bring to the boil. Simmer on a low heat for up to 10 minutes until the rhubarb is very soft. Set aside and leave to cool.
Use an electric or hand whisk (if you’re feeling energetic!) to whip the cream and icing sugar to soft peaks. Fold the natural yoghurt and about a quarter of the rhubarb into the cream.
Layer the cream with the rhubarb mixture and top with a sprinkling of the stem ginger fudge.
Chill for up to two hours before serving.