Rhubarb and Ginger Fool
1 hour 25 minutes
Quick and simple to whip together and impressive enough to dazzle guests at any spring barbecue or al fresco lunch.
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
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.