Mrs Morrisons Rhubarb Ginger Fool Recipes

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.

MRS MORRISONS RHUBARB & GINGER FOOL

Steps:

• Cut the rhubarb into 5cm lengths and place in a saucepan along with the sugar & 2tbsp water.
• Bring to the boil, then reduce the heat & simmer for at least 5-8 minutes, until tender. Remove from the heat & allow to cool.
• Cut half a piece of ginger into strips & set aside, then finely cop the rest. Whip the cream until it forms stiff peaks, then fold in the cooked rhubarb and the chopped sstem ginger.
• Spoon into glasses & chill for 20 minutes at least. Decorate with the reserved gibger strips & serve.

RHUBARB FOOL WITH CONFIT RHUBARB & PISTACHIOS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a roasting tin and arrange the rhubarb in a single layer. Scatter over the sugar, cardamom, blood orange zest and juice, and the lemon juice. Cover and roast for 20 mins. Remove from the oven, uncover and leave to cool in its syrup.
• Scoop out and discard the cardamom pods, then use a slotted spoon to transfer half the rhubarb into the bowl of a food processor. Add a couple of spoonfuls of the syrup and blitz to a purée.
• Combine the purée with the condensed milk and a pinch of salt. Stir in the ginger. Whip the cream to medium peaks in a bowl, then carefully fold in the rhubarb mix.
• Spoon the mousse into glasses and chill for a few hrs or overnight until set. Top with the remaining rhubarb, along with its syrup and scatter over the pistachios.

RHUBARB-GINGER FOOL

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.

RHUBARB & GINGER SYLLABUB

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.