Rhubarb Fool Flavoured With Rosemary And Ginger

Perfect for dipping shortbread biscuits into.

Ingredients


  • 500 g chopped rhubarb
  • sprig rosemary
  • knob ginger (peeled and chopped in half)
  • 50 g caster sugar
  • 200 ml cream

Method

  1. Cook the rhubarb with the rosemary, ginger and some water to stop it from burning. Cook low for about 20 minutes or until it is tender. Allow to cool a little and then remove the ginger and rosemary.
  2. When it is still warm, add enough sugar to sweeten. Allow cool fully and when ready to serve, whip the cream and fold into the rhubarb.
  3. Add more sugar if necessary. Serve in tall wine glasses with shortbread.




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