Ginger Crunch & Rhubarb Fool

Ginger Crunch & Rhubarb Fool

Desserts Food
Tracy Healy, head chef at Ravensthorpe Junior School
4 Servings
Ingredients
FOR THE GINGER CRUNCH
30g flour
20g sugar
11g margarine
15g syrup
1.5g ginger
1g bicarb
20g shredded wheat
1/4 orange
FOR THE RHUBARB FOOL
200ml whipping cream
200g tinned/cooked rhubarb
60ml condensed milk
Method
  1. FOR THE GINGER CRUNCH
  2. Mix all the ingredients together to form breadcrumbs
  3. Bake for around 10 minutes at 180°C until golden
  4. FOR THE RHUBARB FOOL
  5. Whip cream until it is stiff then add the condensed milk and whip again. Finally fold in 1/3 of the rhubarb
  6. TO ASSEMBLE
  7. In each serving dish layer up the rhubarb and ginger crunch with the rhubarb fool mix. Top with the remaining crunch and zest of 1/4 of an orange. Chill until ready to serve