The recipe I'm sharing with you today is one that evolved from a simple pot of stewed rhubarb, which was intended to be paired with some custard, but upon finding a pot of cream in the fridge it took a little turn and developed into a rhubarb fool. To serve, I simply popped it into serving bowls and sprinkled over crushed gingernuts, but for a fancier option, layer the fool along with the crushed gingernuts into a cocktail glass, chill in fridge and dust with some icing sugar just before serving. Whatever way it is served, it makes a very tasty, seasonal dessert.
- Place the rhubarb, sugar and water into a small saucepan. Bring to the boil and simmer for 10 minutes. Remove from the heat and stir through 1/2 teaspoon of vanilla extract. Transfer to a bowl and allow to cool completely.
- In a large bowl, gently whip the cream and fold in the icing sugar and vanilla extract. Add the cooled stewed rhubarb and stir to combine. Transfer into four serving bowls.
- Place the gingernuts into a small plastic freezer bag and with a rolling pin give it a few whacks until they are crushed. Divide the crushed gingernuts between the four bowls of fool. Top with a mint leaf and dust with a little icing sugar.