Mrs Morrisons Rhubarb Ginger Fool Food

RHUBARB AND GINGER FOOL

Steps:

• Put the rhubarb, caster sugar and 1 tbsp water in a pan and cook over a gentle heat, covered with a lid, until the rhubarb is tender. Remove the lid and turn up the heat to bubble and reduce the liquid to a syrup. Tip the rhubarb into a sieve set over a bowl to catch the syrup and leave until cold.
• Purée the cooled reserved syrup with 1/2 of the rhubarb chunks and the ginger syrup until smooth.
• Put the double cream and icing sugar in a mixing bowl and beat until it holds soft peaks. Fold through about 4 tbsp of the purée with most of the diced ginger.
• Roughly mash the rest of the rhubarb with a fork to break it up a bit, then fold it into the cream mixture with the Greek yogurt. Pile into serving bowls or glasses and keep chilled. When ready to serve, scatter with the remaining ginger, spoon over the leftover purée, and serve with crunchy biscuits.

RHUBARB AND GINGER FOOL

Steps:

• Put the rhubarb, sugar, ginger syrup, orange rind and juice in a heavy saucepan. Cook over low heat, stirring occasionally, until the rhubarb has become soft but still holds its shape (about 7 to 10 minutes).
• If the mixture is very liquid, put it in a sieve and drain some of the juice into a small saucepan. Bring the juice to a boil and reduce it by half. Return it to the rhubarb and mix it in.
• Chill the rhubarb. When it is cold, stir in the yogurt and the whipped cream. Pour the mixture into six individual glasses or a glass serving bowl. Top with the slices of preserved ginger.

MRS MORRISONS RHUBARB & GINGER FOOL

Steps:

• Cut the rhubarb into 5cm lengths and place in a saucepan along with the sugar & 2tbsp water.
• Bring to the boil, then reduce the heat & simmer for at least 5-8 minutes, until tender. Remove from the heat & allow to cool.
• Cut half a piece of ginger into strips & set aside, then finely cop the rest. Whip the cream until it forms stiff peaks, then fold in the cooked rhubarb and the chopped sstem ginger.
• Spoon into glasses & chill for 20 minutes at least. Decorate with the reserved gibger strips & serve.

RHUBARB & GINGER SYLLABUB

Steps:

• Put the rhubarb, root ginger, sugar and white wine in a pan, bring to the boil and simmer on a low heat for 4-5 mins until the rhubarb has softened. Remove from the heat and set aside to cool.
• In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks. Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.
• Divide the rest of the poached rhubarb between 4 glasses, reserving a bit. Spoon over the cream mixture, then top with a few pieces of crystallised ginger and the rest of the rhubarb. Can be chilled for several hours before serving.

RHUBARB FOOL WITH CONFIT RHUBARB & PISTACHIOS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a roasting tin and arrange the rhubarb in a single layer. Scatter over the sugar, cardamom, blood orange zest and juice, and the lemon juice. Cover and roast for 20 mins. Remove from the oven, uncover and leave to cool in its syrup.
• Scoop out and discard the cardamom pods, then use a slotted spoon to transfer half the rhubarb into the bowl of a food processor. Add a couple of spoonfuls of the syrup and blitz to a purée.
• Combine the purée with the condensed milk and a pinch of salt. Stir in the ginger. Whip the cream to medium peaks in a bowl, then carefully fold in the rhubarb mix.
• Spoon the mousse into glasses and chill for a few hrs or overnight until set. Top with the remaining rhubarb, along with its syrup and scatter over the pistachios.