Page title and description

Rhubarb and ginger fool
Ingredients
- 3 egg yolks
- ½ tsp cornflour
- 1 tbsp caster sugar
- 200ml double cream
- 100ml milk
- seeds of ½ vanilla pod (or ¼ tsp vanilla extract)
- 450g rhubarb
- 1 tsp ground ginger
- 75g light soft brown sugar
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Whisk the egg yolks in a large bowl with the cornflour and sugar. Bring the cream and milk to boiling point in a pan with the vanilla, then whisk gradually into the egg mixture. -
Step 2
Pour back into the pan and cook, stirring constantly, over a low heat for about 5 minutes (but keep an eye on it), until thickened. -
Step 3
To make the fool, trim the rhubarb into short lengths and place in a saucepan with 1 tablespoon of water, the ginger, brown sugar. Bring to simmering point and cook gently for 10 - 15 minutes until the fruit is soft. -
Step 4
Allow it to cool and when almost cold, fold the rhubarb through the custard or liquidise with the custard for a smoother result. -
Step 5
Chill and serve.