Rhubarb and ginger fool

Rhubarb and ginger fool
A vibrant, creamy and indulgent dessert with a hit of sour rhubarb to balance out the richness
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Rhubarb and ginger fool


  • 400g rhubarb
  • 3tbsp golden caster sugar
  • 1tbsp icing sugar
  • 300ml double cream
  • 150ml natural yoghurt
  • 2 balls of stem ginger (finely chopped) and 1 tbsp of syrup
  • Handful of fresh mint leaves - thinly shredded
  • Handful of flaked almonds - toasted

How to make

  1. Chop the rhubarb into 2.5cm chunks and add to a pan with the caster sugar and 2tbsp water
  2. Over a medium low heat, gently cook the rhubarb in the pan for around 10-15mins until softened
  3. Turn the heat up to reduce the liquid to a thicker syrup
  4. Pour the rhubarb and juice into a sieve and leave for the syrup to drain and the rhubarb to cool
  5. Meanwhile, put the cream in a bowl and stir in the icing sugar, then whip to soft peaks and stir through the yoghurt
  6. Puree 3/4 of the rhubarb puree with 1/2 the rhubarb syrup and the stem ginger syrup until smooth
  7. Fold the puree through the cream and yoghurt mixture, along with most of the chopped stem ginger
  8. Layer the cream and rhubarb mixture up in a glass, around 2-3 layers of cream putting the remaining puree between each layer
  9. Top the dessert with the mint leaves, remaining stem ginger and toasted almonds

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