© J Sainsbury plc 2020
Rhubarb and ginger fool
We're all fools for lightly roasted honeyed rhubarb, topped with creamy custard and crushed ginger biscuits
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 2
Ingredients
- 200g rhubarb, sliced into chunks
- ½ orange, juiced and zested
- 1 tbsp runny honey
- 75ml whipping cream
- 50ml vanilla custard
- 50g ginger snaps, crushed
Method
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1
Preheat the oven to 180ºC/gas mark 4. Place the rhubarb in a shallow baking dish with the orange juice and zest and drizzle the honey over the top. Cook for 15 minutes, until soft.
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2
Meanwhile, whisk the whipping cream to medium peaks in a medium bowl, then fold in the custard. Fold in three quarters of the crushed ginger snaps.
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3
Spoon the roasted rhubarb into 2 serving glasses. Top with the custard cream and sprinkle the remaining crushed ginger snaps over the top.
