© J Sainsbury plc 2020
Ginger and rhubarb fool
These puds are pretty much an assembly job once the rhubarb is cooked
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Ready in 25 minutes
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Cooking time 10 minutes
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Prep time 15 minutes
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Serves 6
Ingredients
- 400g rhubarb, trimmed and cut into 2cm lengths
- 100ml pure squeezed orange juice
- 1 tsp vanilla extract
- 2 tbsp clear honey
- 350ml Greek-style natural yogurt
- 1 tsp ground ginger
- 50g icing sugar
- 9 shortbread bites
- 12 fresh mint leaves, to decorate
Method
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1
Preheat the oven to 180ºC/gas mark 4. Put the rhubarb in a roasting tray. Pour the orange juice, vanilla extract and honey into a small jug and whisk together, then pour over the rhubarb. Bake for 10 minutes, until the rhubarb is tender. Leave to cool.
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2
Mix together the yogurt, ginger and icing sugar. Crush 3 of the shortbread biscuits.
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3
When the rhubarb has cooled, spoon into 6 serving glasses, layering with the yogurt mixture. Sprinkle the crushed shortbread on top and garnish with mint leaves. Serve with a whole shortbread on the side.
