Rhubarb Fool with Ginger Crumble

A light and refreshing rhubarb fool with a spiced ginger crumble, perfect after a savory meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.14/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Snack•Dessert

Cuisine:

British•Asian

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gRhubarb(trimmed and chopped into 1cm pieces)

£1.75

75gCaster Sugar(plus extra to taste)

£0.20

200mlDouble Cream(cold)

£1.30

150gGreek Yogurt

£0.75

50gPlain Flour

£0.05

25gButter(cold, cubed)

£0.25

1tspGround Ginger

£0.10

25gOats(rolled oats)

£0.05

25gBrown Sugar

£0.10

Total Cost

£4.55

£1.14 per serving

Instructions

1.
Preheat the oven to 200°C (180°C fan/ Gas Mark 6).
2.
Place the rhubarb and caster sugar in a saucepan with 2 tablespoons of water. Cook over a medium heat for 10-15 minutes, or until the rhubarb is soft and pulpy, stirring occasionally. Taste and add more sugar if needed. Set aside to cool.
3.
While the rhubarb is cooking, make the crumble. In a mixing bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the ground ginger, oats, and brown sugar.
4.
Spread the crumble mixture onto a baking sheet and bake for 10-15 minutes, or until golden brown. Let it cool completely.
5.
In a separate bowl, lightly whip the double cream until it forms soft peaks. Gently fold in the Greek yogurt.
6.
Once the rhubarb is cool, crush about a third of it with a fork. This will give the fool a ripple effect.
7.
Layer the crushed rhubarb, the uncrushed rhubarb, and the cream mixture into four glasses or bowls. Top with the ginger crumble.
8.
Chill for at least 30 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (269g)

475 kcal / 1987 kJ

Carbs

39.9g

15% of RDA

Fat

32.8g

47% of RDA

Protein

7.8g

16% of RDA

Detailed Breakdown

Fibre

2.7 g

9% of RDA

Sugar

30.7 g

34% of RDA

Sodium

32 mg

1% of RDA

Saturated Fat

19.7 g

99% of RDA

Chef's Tips

For a richer flavor, use full-fat Greek yogurt and double cream.

If you prefer a smoother fool, blend the cooked rhubarb instead of crushing it.

The ginger crumble can be made ahead of time and stored in an airtight container.

Adjust the amount of sugar to your liking, depending on the tartness of the rhubarb.

Cooking Equipment

Oven

Stove

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Cauliflower and Chickpea Lettuce Wraps with Tahini Dressing

A flavorful and healthy meal featuring roasted cauliflower and chickpeas served in crisp lettuce cups with a creamy tahini dressing.

40 minutes

4 servings