Rhubarb Fool with a Ginger Crunch by Tracy Healy SCOTY Winner 2017

Prep: 20 minutes. Cook: 15 minutes.

To make the ginger crunch

1. Place all the ginger crunch ingredients into mixing bowl
2. Mix until it resembles coarse breadcrumb texture
3. Spread the mixture over a baking tray and bake for 10 – 12 minutes 180°
4. Half way through baking mix the ingredients to re crumble
5. Once cooked set aside to cool

To make the rhubarb fool

1. Drain the rhubarb add the juice of ½ an orange and zest
2. Set some chunky pieces aside for garnish, along with some of the orange zest
3. In a clean bowl whip cream until stiff peaks
4. Add condensed milk and re whip until firm
5. Fold ¼ of the rhubarb into cream mixture. If not using straight away cover and place in fridge.
6. Place the rhubarb fool into a piping bag. 
7. Layer rhubarb compote, pipe the rhubarb fool mix then top with the ginger crunch mix. Add a second layer, same sequence.
8. Garnish with rhubarb and zest of orange which you had set aside.

This dish dates back to the sixteenth century and also goes perfectly with gooseberry’s to give those tart notes. This dish dates back to the sixteenth century and also goes perfectly with gooseberry’s to give those tart notes