Rhubarb and Ginger Fool

A light and refreshing dessert featuring tart rhubarb, warming ginger, and creamy yogurt. Perfect after a hearty roasted vegetable dish.

Prep Time

15 minutes

Total Time

40 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.46/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack•Dessert

Cuisine:

Asian

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gRhubarb(trimmed and cut into 1 inch pieces)

£2.50

75gCaster Sugar(adjust to taste)

£0.20

2cmFresh Ginger(peeled and finely grated)

£0.30

300gGreek Yogurt(full-fat or low-fat)

£1.20

100mlDouble Cream(optional, for extra richness)

£0.80

2piecesStem Ginger(finely chopped, from a jar in syrup)

£0.60

1tablespoonStem Ginger Syrup(from the jar of stem ginger)

£0.25

Total Cost

£5.85

£1.46 per serving

Instructions

1.
In a saucepan, combine the rhubarb, caster sugar, and grated ginger. Add a splash of water (about 2 tablespoons) to prevent sticking.
2.
Cook over medium heat, stirring occasionally, until the rhubarb is soft and broken down, about 15-20 minutes. Taste and add more sugar if needed.
3.
Remove from the heat and let the rhubarb mixture cool completely. Once cooled, gently mash it with a fork, leaving some texture.
4.
In a separate bowl, whisk together the Greek yogurt and double cream (if using) until smooth.
5.
Gently fold the chopped stem ginger and stem ginger syrup into the yogurt mixture.
6.
Layer the rhubarb mixture and the yogurt mixture in glasses or bowls, starting with the rhubarb. Repeat layers as desired.
7.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

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My Notes

Nutrition Information

Nutrition per serving (275g)

395 kcal / 1653 kJ

Carbs

37g

14% of RDA

Fat

24.5g

35% of RDA

Protein

9.5g

19% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

34 g

38% of RDA

Sodium

40 mg

2% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a vegan version, use a plant-based yogurt alternative and omit the double cream.

You can prepare the rhubarb mixture a day ahead and store it in the refrigerator. Make the yogurt mixture just before serving.

Garnish with extra chopped stem ginger or crystallized ginger for added flavor and visual appeal.

Cooking Equipment

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Onion and Parsnip with Thyme

Sweet roasted onions and parsnips, enhanced with fresh thyme and a touch of maple syrup for a delightful side dish.

45 minutes

4 servings