Rhubarb and ginger fool
A heavenly combo of British rhubarb and gingery custard cream in an easy pretty little pud.
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
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You will need
- 400g rhubarb, sliced into 4cm chunks
- 1 orange, zest and juice
- 2 tablespoons runny honey by Sainsbury's
- 150ml whipping cream by Sainsbury's
- 100ml Taste the Difference vanilla custard
- 100g ginger snaps by Sainsbury's, crushed
Recipe Information
Step by step guide to making Rhubarb and ginger fool
- Preheat the oven to 180ºC, fan 160ºC, gas mark 4.
- Place the rhubarb in a shallow baking dish with the orange zest, juice and honey drizzled over the top. Cook for about 15 minutes, until soft.
- Meanwhile, in a medium bowl, whisk the whipping cream to medium peaks and then fold in the custard. Fold in three-quarters of the crushed ginger snaps.
- Spoon the roasted rhubarb into 4 serving glasses. Top with the custard cream and sprinkle the remaining crushed ginger snaps over the top.
Summary of customer ratings and reviews
Nutritional information for Rhubarb and ginger fool
Nutritional information for Rhubarb and ginger fool
Nutrition type | per serving |
---|---|
Calories | 357 kcal |
Total Fat | 21.7g |
Saturated Fat | 13.1g |
Salt | 0.26g |
Sugar | 22.9g |
This recipe is:
- Vegetarian
- No nut products
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£2.50
£6.25/kg
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£1.19
35p/100g
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£1.65
55p/100ml