Rhubarb Fool With Crunchy Ginger Biscuits Food

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 FOOL

Steps:

• Trim the ends of the stalk and if more than 1 1/2 inches wide, cut in half lengthwise. Cut into 1 inch pieces.
• In a stainless steel pan with a heavy bottom and a tight-fitting lid, combine the rhubarb, gingers and sugar. (No need for water, it will create its own juices). Cook over low heat until the rhubarb is tender and falling apart. (Or do what I did - throw it all into the rice cooker - I needed two cycles to get it to the right degree of doneness). Refrigerate until well chilled.
• Whip the cream until it holds soft peaks; fold in the chilled rhubarb until well mixed. Spoon into serving dishes and chill until ready to serve.

RHUBARB AND GINGER COOKIES

Steps:

• Mix the three flours in a bowl, by hand, until incorporated. Add the ginger powder, baking powder and sea salt. Melt the coconut oil and honey (bain marie) and add them to the bowl, together with the water. Then mix the dough by hand until completely combined. Allow it to rest for 20 minutes.
• After those 20 minutes, preheat the oven at 150C and line a baking tray with baking paper.
• Roll out the dough on a slightly floured surface until relatively thin (about 1/3 cm) and cut out 16 shapes using a pastry cutter (we chose to make them round). Place 8 of them on the prepared baking tray and bake them in the oven for 4 minutes. Meanwhile, using a smaller shape of the same type, cut out the middle parts of the remaining 8 dough shapes.
• Take out the baking tray and put the 'fresh' dough shapes on top of the semi-baked ones. Use a fork to 'seal' the outer margins of the cookies. Add 1.5 tsp of jam in middle of each cookie and bake them again for 9 minutes, swapping the tray halfway through to ensure even baking.
• Once ready, remove the cookies from the oven and allow them to cool on a rack.
• With the leftover dough you can make a second type of cookies.
• Knead the dough again, until combined, roll it out and use the smaller pastry cutter to cut out shapes. Place them on the same baking tray you used for the jam cookies, grate some raw walnuts on top and bake them for 9 minutes, swapping the tray halfway through.
• These cookies are not very sweet, but they're very flavorsome, nutty and crunchy!
• Make sure to adjust the quantity of honey (maple syrup) to taste if you like your cookies very sweet.