Rhubarb again!  No apologies. This Rhubarb and Ginger Fool is a traditional and very delicious use of our lovely Yorkshire rhubarb. It works best with the early bright pink variety, but don’t worry if you haven’t got any; just use what you have in your garden and allotment.

Ingredients

• 1lb 5 oz (600g) rhubarb
• 3 oz (75g) light brown sugar
• 8 oz (225g) whipping cream
• 4-5 pieces of stem ginger without its syrup

Method

1. Trim the leaves and bases of the rhubarb stalks, wash them, and cut into 1 inch lengths.
2. Place in an ovenproof dish, add the sugar, cover and bake for 30 – 40 minutes in a slow oven (gas mark 3/170C/325F).  Allow to cool.
3. Chop the ginger and add to the rhubarb
4. Whip the cream until thick, but not stiff, and fold into the rhubarb and ginger mixture.
5. Serve chilled.

Source: Laura Mason. Farmhouse Cookery (Yorkshire). Published 2005 by National Trust Enterprises.