RHUBARB AND GINGER FOOL
Steps:
- Put the rhubarb, sugar, ginger syrup, orange rind and juice in a heavy saucepan. Cook over low heat, stirring occasionally, until the rhubarb has become soft but still holds its shape (about 7 to 10 minutes).
- If the mixture is very liquid, put it in a sieve and drain some of the juice into a small saucepan. Bring the juice to a boil and reduce it by half. Return it to the rhubarb and mix it in.
- Chill the rhubarb. When it is cold, stir in the yogurt and the whipped cream. Pour the mixture into six individual glasses or a glass serving bowl. Top with the slices of preserved ginger.
RHUBARB & GINGER SYLLABUB
A traditional creamy pudding with delicious fruit compote stirred through - a quick and indulgent dessert
Provided by James Martin
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Put the rhubarb, root ginger, sugar and white wine in a pan, bring to the boil and simmer on a low heat for 4-5 mins until the rhubarb has softened. Remove from the heat and set aside to cool.
- In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks. Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.
- Divide the rest of the poached rhubarb between 4 glasses, reserving a bit. Spoon over the cream mixture, then top with a few pieces of crystallised ginger and the rest of the rhubarb. Can be chilled for several hours before serving.
Nutrition Facts : Calories 592 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
RHUBARB-GINGER FOOL
A fool is a dessert where a stewed fruit is mixed with whipped cream. This recipe gets an extra zing from two types of ginger. From cooking.com Prep/cooking time does not include the chilling.
Provided by duonyte
Categories Dessert
Time 55m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Trim the ends of the stalk and if more than 1 1/2 inches wide, cut in half lengthwise. Cut into 1 inch pieces.
- In a stainless steel pan with a heavy bottom and a tight-fitting lid, combine the rhubarb, gingers and sugar. (No need for water, it will create its own juices). Cook over low heat until the rhubarb is tender and falling apart. (Or do what I did - throw it all into the rice cooker - I needed two cycles to get it to the right degree of doneness). Refrigerate until well chilled.
- Whip the cream until it holds soft peaks; fold in the chilled rhubarb until well mixed. Spoon into serving dishes and chill until ready to serve.
Nutrition Facts : Calories 428.1, Fat 29.6, SaturatedFat 18.3, Cholesterol 108.7, Sodium 35.3, Carbohydrate 41, Fiber 2.1, Sugar 34.6, Protein 2.7
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