Rhubarb and Ginger Fools

Well, over the summer, I have still been cooking and Fools are one of our family favourite summer desserts. But then, we think they are great any other time too. Plus Ginger and Rhubarb are a marriage made in yummy heaven. A very easy and make ahead dessert that is so delicious!

Makes 4 generous portions [or 6 wine glassfuls]

About 12 oz of fresh rhubarb [not stringy]

2-3 tablespoonfuls caster to taste [I used two]

Start the night before by thinly slicing your rhubarb and place it in a small saucepan along with the sugar and a tablespoonful water [no more] and simmer for about ten mins until just softened. Set aside, break up any larger bits and when cool tip into a small basin and chill, covered.

The next day….

300 ml tub of double cream

400 ml full fat Greek yogurt

2 tablespoonfuls of icing sugar

½ teaspoonful ground ginger

1 tablespoonful finely chopped crystallised ginger [plus a little extra for the top]

In a large ish bowl, place the cream, yogurt, sifted icing sugar and ginger then whisk until just holding its shape. I usually use a balloon whisk as it is so easy to over whisk. Good exercise anyway.

Stir in the chopped ginger, then carefully spoon though the chilled rhubarb, taking care to not completely stir in the fruit. You are looking for a marbled affect.

Pour into your serving dishes and lightly sprinkle over some more ginger. Enjoy!

Note: You can, at a pinch use fat free Greek yogurt, but it is not as good.