Rhubarb and stem ginger fool recipe

1. 1

   Preheat the oven to 150C/300 F/Gas Mark 2.

2. 2

   Cut the rhubarb into even sized lengths and place in an ovenproof dish with the sugar and orange juice.

3. 3

   Cover tightly with foil and cook in the preheated oven for 1 hour.

4. 4

   Sprinkle over the ginger and leave to cool.

5. 5

   Place the milk in a saucepan with the vanilla pod and bring to the boil.

6. 6

   Remove the vanilla pod and scrape the seeds into the milk.

7. 7

   Whisk together the egg yolks and caster sugar and pour on the hot milk, whisking all the time.

8. 8

   Return the mixture to the pan and cook over a gentle heat until the mixture thickens enough to coat the back of a spoon.

9. 9

   Strain immediately into a bowl and leave to cool.

10. 10

    Whip the cream into soft peaks and fold lightly into the custard, so that you create a marbled effect.

11. 11

    Assemble the pudding in tall wine glasses - layer the rhubarb and ginger alternately with the creamy custard mixture, finishing with some rhubarb on the top.

12. 12

    Chill until ready to serve.

* Per serving · 4 servings · Values may vary.