You can adapt through the changing fruit seasons with rhubarb, gooseberry, raspberry and loganberries. This recipe is adapted from one by one of my culinary hero’s, Simon Hopkinson. I like the flavour combination of rhubarb and orange with the buttery ginger biscuit base. You can make it with caster or golden sugar but again I like to use soft brown sugar for the added extra toffee / caramel flavour.
Course: Dessert, Pudding
Keyword: Dessert, Rhubarb
Author: Christian Gott
For the Fool
1kiloRhubarbtrimmed and roughly chopped
350gramlight Brown Sugar
1largeOrangezest and juice
200mlJersey Double Cream
200mlthick Greek Yoghurt
For the Base
200gramGinger Biscuitsblitzed to a fine crumb
100gramunsalted Jersey Buttermelted
Pre-heat oven to 190 C / 375 F / Gas Mark 5. Place the chopped rhubarb in an oven proof casserole dish with the orange rind, juice, and 300 grams of the sugar. Cover with tin foil and bake for thirty to forty minutes until the fruit is completely soft.
Once the rhubarb is cooked let it cool for a few minutes, strain through a colander and reserve the juice. Purée two thirds of the cooked fruit until perfectly smooth, then chill the purée and the remaining rhubarb pieces until cold.
Put the juice into a small heavy bottomed saucepan and place over a medium heat to reduce down by around three quarters. Remove from the heat and cool then chill.
Mix the ginger biscuit crumbs and the melted butter in a medium sized bowl then carefully spoon into serving glasses.
Whip the cream with the remaining sugar until it forms thick ribbons, then carefully fold in half the rhubarb purée and Greek yoghurt. Once the cream, yoghurt and purée are combined, drizzle some of the juice through the fool to give a ripple effect.
Spoon the fool into a large disposable piping bag and pipe onto the biscuit base. Top with the remaining puree and pieces of rhubarb. To serve dust with icing sugar and garnish with a mint sprig.