From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Rhubarb & stem ginger fool.html | 499 ++++++++++++++++++-------------- 1 file changed, 283 insertions(+), 216 deletions(-) (limited to 'Recipes/Rhubarb & stem ginger fool.html') diff --git a/Recipes/Rhubarb & stem ginger fool.html b/Recipes/Rhubarb & stem ginger fool.html index a05a718..e23faf5 100644 --- a/Recipes/Rhubarb & stem ginger fool.html +++ b/Recipes/Rhubarb & stem ginger fool.html @@ -1,266 +1,333 @@ - + - - - - - - -
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Rhubarb & stem ginger fool

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- - - Servings: 4 - - - Source: - - - + + + Servings: 4 + + + + Source: + +

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Ingredients

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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

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Ingredients

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+ FOR THE RHUBARB +

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+ 2 stems rhubarb, thinly sliced (see below for + alternatives) +

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+ 1 heaped tbsp caster sugar +

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+ FOR THE FOOL +

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+ 300ml double cream or vegan cream +

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+ 100ml thick Greek or coconut yoghurt +

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+ 6 balls stem ginger, 4 finely chopped, 2 thinly + sliced, plus 1 tablespoon of syrup from the jar +

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+ the zest of ½ unwaxed lemon +

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Description

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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.

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Description

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+ 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. +

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Directions

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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.

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Directions

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+ 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. +

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Set aside to cool in the pan for 20 minutes.

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+ 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. +

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

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

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+ Seasonal variations
- Strawberries, raw, + sliced
- Raspberries, raw, crushed
- Pear, raw, thinly + sliced
- Plums, cooked with a little sugar
- + Gooseberries, cooked with a little sugar +

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

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