Rhubarb and ginger fool

Name: Rhubarb and ginger fool
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g Rhubarb, cut into 3cm pieces; 75 g Caster sugar; 1 g Ground ginger, a pinch; 0.5 Oranges, juice only; 200 ml Double cream; 150 g Greek yoghurt; 15 g Icing sugar

Sharp pink rhubarb rippled through softly whipped cream and yoghurt. One of the oldest British puddings, and one of the quickest.

Ingredients

400 g Rhubarb, cut into 3cm pieces
75 g Caster sugar
1 g Ground ginger, a pinch
0.5 Oranges, juice only
200 ml Double cream
150 g Greek yoghurt
15 g Icing sugar

Method

Simmer the rhubarb, sugar, ginger and orange juice in a covered pan until soft and collapsing.
Mash lightly with a fork and leave to cool completely, then chill.
Whip the cream with the icing sugar to soft peaks, then fold in the yoghurt.
Fold in most of the rhubarb so it ripples through, spoon into glasses and top with the rest.