Rhubarb & stem ginger fool

This fool, spiked with ginger, is so light and pillowy, and so pleasingly neon. I find it hard to think of a dessert I’d rather eat. The rhubarb brings a welcome sharpness and pop of bright pink. Vegan cream may not whip to soft peaks - just whip it as much as you can.

ingredients

FOR THE RHUBARB

• 2 stems rhubarb, thinly sliced (see below for alternatives)
• 1 heaped tbsp caster sugar

FOR THE FOOL

• 300ml double cream or vegan cream
• 100ml thick Greek or coconut yoghurt
• 6 balls stem ginger, 4 finely chopped, 2 thinly sliced, plus 1 tablespoon of syrup from the jar
• the zest of ½ unwaxed lemon

method

In a pan, cook the rhubarb and sugar for 2 minutes, until the juices turn the sugar into a pink syrup but the rhubarb still holds its crunch.

Set aside to cool in the pan for 20 minutes.

Whip the cream or vegan cream a little shy of soft peaks, then fold in the yoghurt. Add the finely chopped ginger and stir it through with the ginger syrup and lemon zest.

When it has cooled, stir half the cooked rhubarb into the cream.

Top the dessert with the thinly sliced ginger and the rest of the rhubarb.

Seasonal variations

• Strawberries, raw, sliced
• Raspberries, raw, crushed
• Pear, raw, thinly sliced
• Plums, cooked with a little sugar
• Gooseberries, cooked with a little sugar

You can adjust the amount of sugar to the sweetness of your fruit.