Simple Rhubarb Fool with Ginger Biscuits
A classic English dessert that pairs tangy roasted rhubarb with softly whipped cream, topped with crunchy ginger biscuits soaked in ginger liqueur.
- Prep20 min
- Cook40 min
- Total1h
- DifficultyEasy
- Servings6
This rhubarb fool is all about simplicity and big flavor. The rhubarb is roasted with sugar and orange until tender, then swirled into lightly whipped cream for a soft, dreamy texture.
Crushed ginger biscuits add a wonderful crunch, and a splash of ginger liqueur takes them to another level. Serve in wine glasses for a pretty presentation that feels special but takes very little effort.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F (325°F fan/gas 4). Place the rhubarb pieces in an ovenproof dish, sprinkle with the sugar, orange zest and juice, cover tightly with foil or a lid, and roast for about 40 minutes until very soft. Leave to cool completely.
- Pour the cooking juices through a sieve into a bowl and set aside. Pick out 18 nice rhubarb pieces for decoration (about 3 per serving) and set aside. Purée the remaining rhubarb in a blender or food processor until smooth.
- In a large bowl, whip the double cream with an electric mixer until soft peaks form (when you lift the beaters, the cream flops over). Gently fold in the rhubarb purée along with a small drizzle of the reserved juice—just enough to loosen it slightly. Do not overmix; a few streaks are fine.
- Divide the crushed ginger biscuits among 6 wine glasses or serving bowls. Pour a splash (about 1–2 tablespoons) of the ginger liqueur or wine over the biscuits. Spoon the rhubarb cream on top, then finish each glass with 3 pieces of reserved rhubarb. Serve immediately or refrigerate until ready.
💡 Tips
- If you don't have ginger liqueur, soak the biscuits in a little orange juice mixed with finely grated fresh ginger for a non-alcoholic version.
- The rhubarb purée can be made a day ahead and kept in the fridge.
- For a lighter texture, fold the purée into the cream with a gentle figure-eight motion.
Inspired by a recipe from Delicious Magazine