Rhubarb Fool

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Lay the rhubarb in a single layer in a roasting dish with the caster sugar, orange zest and juice and the ginger.

   Mark done

2. Roast at 180C fan / 200C / gas 6 for 15 minutes, until tender but still holding its shape.

   Mark done Start 15 min timer

3. Lift the rhubarb out with a slotted spoon and boil the juices down to a syrup if they are thin. Cool everything completely.

   Mark done

4. Whip the cold cream with the icing sugar and vanilla to soft peaks — stop before it stiffens.

   Mark done

5. Fold in the ginger wine.

   Mark done

6. Add the cooled rhubarb and most of its syrup and fold three or four times only, so it stays in ribbons.

   Mark done

7. Spoon into glasses, trickle the remaining syrup over and scatter with almonds.

   Mark done

Chef’s Tips

• Roast, do not stew. Roasted rhubarb keeps its shape and colour.
• Everything cold before it meets the cream.
• Three or four folds. A uniform pink fool is a failed one.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Shortbread
• Ginger biscuits
• A glass of dessert wine

Storage & Reheating

Refrigerated for 2 days, though it slackens. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.