Rhubarb fool with ginger biscuits


Ingredients 15
Servings 8
Time

Ingredients

  • GINGER BISCUITS
  • 125
    g
    unsalted butter
  • 125
    ml
    castor sugar
  • 250
    ml
    cake flour
  • 50
    ml
    cornflour
  • pinch salt
  • 5
    ml
    grated fresh ginger (or more to taste)
  • RHUBARB FOOL
  • 500
    ml
    trimmed and chopped rhubarb stems
  • 2
    jumbo egg whites
  • 500
    ml
    cream, whipped
  • 45
    ml
    sugar
  • ITALIAN MERINGUE
  • 125
    g
    sugar
  • 60
    ml
    water
 

Method

 
GINGER BISCUITS: Cream butter and castor sugar. Sift dry ingredients and add to creamed mixture with ginger. Mix well. (Or place all ingredients in a food processor fitted with a steel blade and process until smooth; don't overprocess). Shape dough into a log, 4-5 cm in diameter, wrap in waxed paper and freeze until firm. Cut into very thin slices and bake at 200 ºC for 3 to 5 minutes, or until pale gold. RHUBARB FOOL: Simmer rhubarb with sugar until tender, about 10 minutes. Purée and cool. ITALIAN MERINGUE: Boil sugar and water to a syrup and pour over egg whites, beating until stiff. Cool. Fold in cream and rhubarb. Arrange biscuits and fool on serving plates, allowing 3 biscuits a plate.
 

Read more on: bake
 

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