Rhubarb and Ginger Stem Fool

Rhubarb and Ginger Stem Fool


This fool, spiked with ginger, is so light and pillowy, and so pleasingly neon. The rhubarb brings a welcome sharpness and pop of bright pink.

PREP TIME: Under 30 Min.
COOK TIME: Under 30 Min.



  • 2 stems rhubarb, thinly sliced (see below for alternatives)
  • 1 heaped tablespoon caster sugar
  • 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
  • Strawberries, raw, sliced
  • Raspberries, raw, crushed
  • Pear, raw, thinly sliced
  • Plums, cooked with a little sugar
  • Gooseberries, cooked with a little sugar


  • Oven temperature, 190°C, 375°F, gas 5.
  • 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. Vegan cream may not whip soft peaks – just whip it as much as you can
  • 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.
  • Spoon the fool equally between four Le Creuset Ramekins, topping with the remaining thinly sliced ginger and the rest of the rhubarb.

Cook’s Notes: You can adjust the amount of sugar to the sweetness of your fruit.


Recipe kindly supplied by Le Creuset.