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Main Ingredient: Dairy
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Prep Time: Under 30 Min.
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Cook Time: under 30 Min.
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Serves: 2-4
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Recipe by: Le Creuset
This fool dessert, spiked with ginger, is so light and pillowy, and so pleasingly neon. I find it hard to think of a dessert I’d rather eat. The rhubarb brings a welcome sharpness and pop of bright pink. Vegan cream may not whip soft peaks – just whip it as much as you can.” – Anna Jones
Method
- Oven temperature, 190°C, 375°F, gas 5.
- In a pan, cook the rhubarb and sugar for 2 minutes, until the juices turn the sugar into a pink syrup, but the rhubarb still holds its crunch. Set aside to cool in the pan for 20 minutes.
- Whip the cream or vegan cream a little shy of soft peaks, then fold in the yoghurt.
- Add the finely chopped ginger and stir it with the ginger syrup and lemon zest. When it has cooled, stir half the cooked rhubarb into the cream.
- Spoon the fool equally between 4 Le Creuset Ramekins, topping with the remaining thinly sliced ginger and the rest of the rhubarb.
Cook’s Notes: You can adjust the amount of sugar to the sweetness of your fruit.
