Rhubarb fool
After being involved in our little April Fool last week (the Gonion) John decided it would be nice to give the viewers a treat with a real April fool - a rhubarb one!
(Makes 4-6)
Ingredients:
340g Jamaica ginger cake250g rhubarb, cut into small chunks175g caster sugar2tbs ginger wine (optional)Zest of 1 small orange340ml whipping creamRaspberries to serve
Equipment:
4 -6 250ml Martini glasses
Method:
Preheat the oven to 120C/100C fan/gas mark ½. Crumble the ginger cake into small crumbs and spread onto a baking sheet. Put into the preheated oven for 40 minutes, or until the gingercake is dry and crispy - like granola - but not burned. Allow to cool completely.
Meanwhile make a rhubarb compote. Put the rhubarb and sugar into a medium saucepan and heat on medium. Cook down until the rhubarb breaks apart and you have a fairly loose compote. Remove from the heat and allow to cool completely.
Add the ginger wine and orange zest to the cream and whip into very loose peaks. Gently fold through the cooled rhubarb (reserving 4tsp) to achieve a ripple effect.
To assemble, sprinkle some of the dried cake crumbs into the bottom of each glass, top with a little of the rhubarb cream mixture. Repeat with all the mixture. Top with the reserved rhubarb compote and serve.