Rhubarb and Ginger Fool
Recipe Image:
Introduction:
This tasty dessert comes from Food List Manager, Anne Manning, who wrote the Society’s cookery book: Gluten Free All-Sorts. It is available from head office for only €10. Serves 4.
Ingredients:
500g Red Rhubarb,
125g caster sugar,
Zest of 1 orange,
2cm piece of ginger, peeled and finely grated,
Gluten-Free Ginger Nuts* or Gluten-Free Shortbread Biscuits* to serve.
* Please check the Food List for suitable gluten-free brands.
Method:
- Prepare rhubarb and cut into 5cm lengths. Put in roasting tin with 100g caster sugar and orange zest plus grated ginger and 1 tsp water.
- Cover with foil and bake for 30 minutes at 170°C/Gas Mark 3, until rhubarb is totally soft.
- Strain the juice into small saucepan, put the fruit in bowl and stir to break up pieces, allow to cool. Add remaining sugar to juice, bring to the boil on stove and let bubble away until it forms a syrup - a matter of 3 minutes approx.
- Beat the cream until it forms a peak, don’t have cream too thick. Lightly fold in fruit with a third of syrup, so it is rippled through the fool.
- To serve scoop into small dessert bowls and put the remaining syrup into a small jug so it can be poured over top of dessert. Serve with the gluten-free biscuits.
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