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.

INGREDIENTS

 FOR THE RHUBARB

• 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

METHOD

• 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.