Pic of Gingerbread with rhubarb and orange fool

Gingerbread with rhubarb and orange fool

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Gingerbread with rhubarb and orange fool

Pudding & Cake Serves 6 1h 30 min
This sumptuous dessert recipe teams rhubarb with two of its classic flavour combinations, orange and ginger. The gingerbread keeps well in an airtight container for a few days if you have any leftover, which may be unlikely.

Ingredients

for the gingerbread

  • 3 tbsp black treacle
  • 150ml milk
  • 175g unsalted butter, diced
  • 175g dark muscovado sugar
  • 2 eggs, lightly beaten
  • 325g plain flour, sifted
  • 1½ tsp bicarbonate of soda
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp grated nutmeg

for the fool

  • 500g rhubarb, cut into 3-4cm lengths
  • 150g caster sugar
  • zest and juice of 2 oranges
  • 250ml double cream

Method

Prep time: 20 min
Cooking time: 1h 10 min

main

  • Step 1

    Preheat oven to 160°C/Gas 3. Grease and line a 30cm x 20cm brownie (baking) tray, one which holds 1.2 litres (2 pints) of liquid.

First, make the gingerbread

  • Step 1

    Put the treacle, milk, butter and sugar in a saucepan and gently heat until the butter and sugar has melted.
  • Step 2

    Remove from the heat and leave to cool slightly, for about 5 minutes, then stir in the beaten eggs. Put the flour, bicarbonate of soda, ginger, cinnamon and nutmeg in a large bowl. Tip in the egg and sugar mixture and gently stir until all the ingredients are combined. Pour into the baking tin and bake for about 45 minutes, until a cocktail stick inserted into the centre comes out clean. Remove from the oven, leave to cool in the tin for 10-15 minutes, then turn out onto a wire rack to cool completely.

To make the fool

  • Step 1

    put the rhubarb, sugar, orange juice and zest in a large pan. Gently heat for about 10-15 minutes, until the rhubarb is tender (test by inserting a sharp knife). Remove from the heat and leave to cool. Whisk the cream in a large bowl (don't over-whisk, just do enough so that it is forming soft peaks). Add the rhubarb mixture and gently fold into the cream. Serve the gingerbread cut into squares with a dollop of fool on the side.