Rhubarb and ginger fool

Rhubarb and ginger fool_59567

Serves: 4
Preparation time: 5 minutes
Cooking time: 10–15 minutes


  • 450g rhubarb,trimmed and diced
  • 75g golden caster sugar
  • 150ml whipping cream
  • 3 tbsp stem ginger syrup
  • 300ml Greek yoghurt
  • 2 pieces stem ginger, finely chopped
  • Sweet biscuits, to serve


  1. Place the rhubarb in a frying pan with the sugar and 4 tablespoons of water.
  2. Heat gently until the sugar dissolves, then simmer for 10–15 minutes until the rhubarb is very soft. Leave to cool.
  3. In a large bowl, whip the cream and stem ginger syrup until softly peaking. Fold in the yoghurt and nearly all the rhubarb and stem ginger pieces.
  4. Divide the fool between four serving dishes. Top with the rest of the rhubarb and ginger and serve with sweet biscuits.

NFU Countryside has put together a fantastic collection of recipes for our recipe book called 'Countryside Kitchen.' The book, which contains recipes and some of the stories behind the growers of the raw ingredients retails at £15.95 plus P&P. Members can buy the book for £7.95 plus P&P. 

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Related categories: Desserts Fruit Recipes

Last edited: 21 January 2019 at 16:53

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