rhubarb fool

to make 5 or 6

• 700g fresh rhubarb, peeled
• 200g golden caster sugar
• 1 tsp ground ginger plus some to shake on the fool
• 1 tsp ground cinnamon
• 500ml double cream
• 250g Greek-style plain yogurt
• 100g icing sugar, sieved
• 1/2 tsp vanilla extract

For topping: anything you fancy, eg:

• Strawberry syrup, lightly toasted crushed almond flakes, dark chocolate shavings
• Ginger biscuit

Cut the rhubarb into roughly 3cm lengths.
Place in an open pan on the stove, add the sugar and spices,and a little water.
Bring to a gentle simmer. 
After about five minutes the rhubarb will have softened and some pieces will start to fall apart.  Remove about half from the pan (a mix of whole and broken down pieces) and set aside.
Continue to simmer until all the remaining rhubarb has broken down.  Allow to cool.

Whip the cream until it forms soft peaks.
Whisk in the yogurt, icing sugar, and vanilla.  
Mix in the cooled broken down rhubarb from the pan.

Divide the first rhubarb between small glasses, one for each serving.
Pile in the fool mixture on top.
Dust the top with ginger powder.
Finish with the topping.
Refrigerate until 10 minutes before serving.

ginger biscuits

Makes about 16

Oven at 180C fan

• 125g butter (softened)
• 175g caster sugar
• 1 egg
• 1 tbsp syrup
• 250g plain flour
• 1/2 tsp baking powder
• 2 tsp ground ginger
• 1 tbsp chopped stem ginger

Cream the butter and sugar together untli light and fluffy.
Stir in the egg and syrup.
Add the flour, baking powder, ground and stem ginger and mix until fully combined.
Roll out on a floured board and using a pastry cutter, cut out rounds.
Place these on a baking tray lined with greaseproof paper.
Bake for 8-10 minutes until golden brown.
Allow to cool and harden.