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Ginger Crunch & Rhubarb Fool

Ginger Crunch & Rhubarb Fool

By Tracy Healy, head chef at Ravensthorpe Junior School

Makes 4

Ingredients

  • GINGER CRUNCH
  • 30g flour
  • 20g sugar
  • 11g margarine
  • 15g syrup
  • 1.5g ginger
  • 1g bicarb
  • 20g shredded wheat
  • 1/4 orange
  • RHUBARB FOOL
  • 200ml whipping cream
  • 200g tinned/cooked rhubarb
  • 60ml condensed milk

Method

  1. GINGER CRUNCH
  2. Mix all the ingredients together to form breadcrumbs
  3. Bake for around 10 minutes at 180°C until golden
  4. RHUBARB FOOL
  5. Whip cream until it is stiff then add the condensed milk and whip again. Finally fold in 1/3 of the rhubarb
  6. TO ASSEMBLE
  7. In each serving dish layer up the rhubarb and ginger crunch with the rhubarb fool mix. Top with the remaining crunch and zest of 1/4 of an orange. Chill until ready to serve
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