Inn at Welland Spiced Rhubarb Fool

We’ve just been given a lovely bunch of Rhubarb, so thought this recipe from The Inn at Welland would be perfect.

 

Spiced Rhubarb Fool

with ginger snap biscuit

 

Ingredients:

 

500ml double cream

100g icing sugar

250ml Greek yogurt

Dash of strawberry liqueur

1 x vanilla pod

300g fresh rhubarb

300 g caster sugar

1 star anise

1 cinnamon stick

 

Biscuit mix

 

125g soft unsalted butter

175g caster sugar

1 egg

1 tbsp golden syrup

250g plain flour

½ tsp baking powder

2 tsp ground ginger

1 tbsp chopped stem ginger

 

Method:

  1. Preheat oven to 180C/ 350F/Gas 4
  2. For the fool mix – whip the double cream until it forms a peak, add the icing sugar, yoghurt, strawberry liqueur, vanilla seeds, whisk until well combined.
  3. Place the rhubarb onto a baking tray, sprinkle with sugar and add the star anise and cinnamon stick. Bake in the oven for 5-7 minutes until the rhubarb is tender.
  4. Allow the rhubarb to cool and then fold into the fool mixture until well combined.
  5. For the biscuit mix – cream together the butter and sugar in a bowl until light and fluffy,
  6. Stir in the egg & golden syrup. Add the flour, baking powder, ground ginger and stem ginger and mix until well combined
  7. Roll the mixture into golf ball sized shapes and bake in the oven for 8-10 minutes, or until golden brown.
  8. Break some of the biscuits into crumbs and layer into a tall glass.

    Rhubarb Fool Ochre and Ocre

    Spiced Rhubarb Fool

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