Monday 20th May 2019
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Serves 6
Preparation time: 30 minutes
Cooking Time: 1 hour

Ingredients
900g young, pink rhubarb
200g granulated sugar
1 orange, juiced
1 tbsp stem ginger, finely chopped
1 vanilla pod, halved
275ml full fat milk
55g caster sugar
3 egg yolks
275ml double cream

For the sugar biscuits
100g puff pastry
50g icing sugar
½ tsp ground cinnamon

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Recipe by Rachel Green

METHOD
Preheat the oven to 150°C/300°F/Gas Mark 2.

Cut the rhubarb into even sized lengths and place in an ovenproof dish with the sugar and orange juice. Cover tightly with foil and cook in the preheated oven for 1 hour. Sprinkle over the ginger and leave to cool.

Place the milk in a saucepan with the vanilla pod and bring to the boil. Remove the vanilla pod and scrape the seeds into the milk. Whisk together the egg yolks and caster sugar and pour on the hot milk, whisking all the time. Return the mixture to the pan and cook over a gentle heat until the mixture thickens enough to coat the back of a spoon. Strain immediately into a bowl and leave to cool. Whip the cream into soft peaks and fold into the custard.

Assemble the pudding in tall wine glasses – layer the rhubarb and ginger alternately with the creamy custard mixture, finishing with some rhubarb on the top. Chill until ready to serve.

For the sugar biscuits, preheat the oven to 200°C/400°F/Gas Mark 6. Roll the pastry very thinly. Sieve together the icing sugar and ground cinnamon, and sprinkle on top of the pastry. Stamp out rounds with a pastry cutter and place on a greased baking sheet. Bake in the preheated oven for 10 minutes, until golden brown and crisp. Cool on a wire rack before serving with the rhubarb fool.

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