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

One of the the finest British summer desserts, a creamy tart soft dessert combined with rhubarb and orange and topped with a ginger and wheat crunch.
  • 0:35 TIME
  • 4 portions

INGREDIENTS

For the ginger crunch 

30g plain flour

25g caster sugar

11g margarine

16g golden syrup

1.5g Dried Ginger

1.5g bicarbonate of soda

20g SHREDDED® Wheat

For the rhubarb fool

200g tinned rhubarb

half fresh orange 

200ml whipping cream

60ml CARNATION® Condensed Milk

METHOD

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.

CHEF'S TIP

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

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

1018 kJ

244 kcal

786 kJ

189 kcal

8400 kJ

2000 kcal

9%

Fat

15.3g

11.8g

70g

17%

of which: saturates

9.0g

7.0g

20g

35%

Carbohydrate

23.5g

18.2g

260g

7%

of which: sugars

16.8g

13.0g

90g

14%

Fibre

1.0g

0.8g

-

-

Protein

2.6g

2.0g

50g

4%

Salt

0.29g

0.23g

6g

4%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Products used in the recipe