Rhubarb and ginger fool
25 min · 15 g protein · 180 cals / serving
Pink rhubarb stewed for ten minutes with orange, fresh ginger and a little sugar until it slumps into soft, sharp-sweet ribbons, then rippled through a cloud of whipped cream folded into thick vanilla skyr. Spooned into glasses with more rhubarb on top and a crumbled ginger biscuit for crunch: tart, creamy and gently warm with ginger.
Ingredients
Rhubarb
- 1 lb 2 oz (5–6 stalks) rhubarb, trimmed, in 3 cm (1-inch) pieces; frozen is fine
- 1 1/2 tbsp granulated sugar
- 2 tbsp orange juice, fresh, plus a little grated zest
- 2 tsp ginger, finely grated
- to taste stevia, rhubarb is sharp, so you will want some
Skyr cream
- 2 1/2 tbsp heavy cream
- 2 cups skyr, plain
- 1 tsp vanilla extract
- to taste stevia
To serve
- 2 gingersnaps (ginger nut biscuits) gingerbread cookie, roughly crumbled
Steps
- Put the rhubarb, sugar, orange juice and ginger in a pan, cover and cook over medium-low heat for 8–10 minutes, stirring gently once or twice, until the rhubarb is soft and just collapsing but some pieces still hold their shape.
- Taste and stir in sweetener until it is sweet-sharp, then spread it on a plate and cool completely (10 minutes in the fridge speeds it up). Set aside a few of the best pieces for the top and roughly mash the rest with a fork.
- Whip the cream to soft peaks. In another bowl, whisk the skyr with the vanilla and sweetener until smooth, then fold in the whipped cream gently so it stays light.
- Fold the mashed rhubarb and its juices through the skyr cream in two or three strokes only, so it stays rippled pink and white. Spoon into four glasses, top with the reserved rhubarb and scatter over the crumbled biscuit just before serving.
Good to know
Can I make it ahead?
Stew the rhubarb up to 3 days ahead and keep it in the fridge. The fool itself is best assembled within a few hours; add the biscuit at the last minute so it stays crunchy.
Frozen rhubarb?
It works well and is available all year. Cook it straight from frozen, uncovered for the last few minutes so the extra water cooks off.
Other fruit?
Gooseberries make the other classic fool; stew them the same way with a little more sugar, at about 66 instead of 73. Raspberries or strawberries need no cooking at all: crush them with a fork.
Per
- Calories
- 67
- Protein
- (34%)
- 6 g
- Fat
- (22%)
- 2 g
- Carbohydrates
- (44%)
- 8 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 31 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 719 kcal goes into the pot and 1122 g of ingredients comes out as about 1080 g of food: 67 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.