Rhubarb Fool with Crunchy Ginger Biscuits

A spiced rhubarb fool made with double cream and Greek yoghurt, served with homemade crunchy stem ginger biscuits.

Baking Vegetarian Dessert Sweet Rhubarb

Estimated Nutrition

Calories

1020.1

kcal / serving

6120.4 kcal total

Carbs

109.1g

per serving

654.5 g total

Fat

62g

per serving

372.1 g total

Protein

8.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Icing Sugar

sieved

300

Caster Sugar

for fool

175

Caster Sugar

for biscuits

tbsp

Golden Syrup

0.5

tsp

Baking Powder

Dairy

500

Double Cream

250

Greek-Style Yoghurt

thick

125

Butter

unsalted and softened

piece

Egg

free-range

GrainsCereals

250

Plain Flour

Liquids

Strawberry Liqueur

a splash

NutsSeeds

piece

Vanilla Pod

seeds scraped out

piece

Star Anise

stick

Cinnamon

tsp

Ground Ginger

Vegetables

300

Rhubarb

cut into 2cm pieces

tbsp

Stem Ginger

chopped

Method

Preheat the oven to 180°C.

Whip the double cream until soft peaks form, then whisk in icing sugar, yoghurt, liqueur, and vanilla.

Place rhubarb on a tray, sprinkle with sugar, add spices, and bake for 5 minutes until tender.

Cool the rhubarb slightly and fold it into the cream mixture.

Cream the butter and sugar for the biscuits until light and fluffy.

Stir in the egg, syrup, flour, baking powder, and both types of ginger until combined.

Roll into ball shapes and bake for 8-10 minutes until golden-brown.

Spoon the fool into glasses and serve with the biscuits.