Quick Recipe: Rhubarb and ginger fool

Place all the ingredients apart from the cream in a medium saucepan, bring to simmering point, mix well then simmer gently for 10-15 minutes, stirring from time to time until the rhubarb is very soft. Do not add any extra water or other liquid. Remove from the heat and allow to cool completely. Once the rhubarb

is completely cold, whip the cream in a large mixing bowl until it forms soft peaks. Using a slotted spoon, add the rhubarb mixture to the cream – don't add too much of the juices otherwise the fool will be too runny. Gently fold the rhubarb into the cream using a spatula or metal spoon just for a few seconds. The finished dessert should have streaks of fruit still showing. Chill until ready to serve.

Courtesy of www.Recipes4us.co.uk