Rhubarb Fool And Stem Ginger Biscuits 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 FOOL WITH CRUNCHY GINGER BISCUITS

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• For the rhubarb fool, whip the double cream in a bowl until soft peaks form when the whisk is removed. Whisk in the icing sugar, yoghurt, strawberry liqueur and vanilla seeds until well combined.
• Place the rhubarb onto a baking tray. Sprinkle with sugar and add the star anise and cinnamon stick. Bake in the oven for 5 minutes, or until the rhubarb is tender.
• Allow the rhubarb to cool slightly, and then fold into the fool mixture until well combined.
• For the biscuits, cream the butter and sugar in a bowl until light and fluffy.
• Stir in the egg and golden syrup. Add the flour, baking powder, ground ginger and stem ginger and mix until well combined.
• Roll the mixture into golfball-sized shapes and bake in the oven for 8-10 minutes, or until golden-brown.
• Spoon the fool mixture into pretty glasses and serve the biscuits alongside.

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 & GINGER CRUMBLE

Steps:

• Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
• Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
• Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
• Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.

RHUBARB FOOL WITH STRAWBERRIES

Steps:

• In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.