Name: Rhubarb fool with ginger biscuits
Yield: 8 servings
Cuisine: Bake
Ingredients: ginger biscuits; 125.00 g butter unsalted; 125.00 ml castor sugar; 250.00 ml flour cake; 50.00 ml cornflour; salt pinch; 5.00 ml fresh ginger grated; 500.00 ml rhubarb trimmed, chopped; 2.00 eggs jumbo, whites only; 500.00 ml cream fresh, whipped; 45.00 ml sugar; 125.00 g sugar; 60.00 ml water

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Ingredients (13)

	ginger biscuits
125.00 g	butter — unsalted
125.00 ml	castor sugar
250.00 ml	flour — cake
50.00 ml	cornflour
	salt — pinch
5.00 ml	fresh ginger — grated

RHUBARB FOOL

500.00 ml	rhubarb — trimmed, chopped
2.00	eggs — jumbo, whites only
500.00 ml	cream — fresh, whipped
45.00 ml	sugar

ITALIAN MERINGUE

125.00 g	sugar
60.00 ml	water

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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.