During the winter months, rhubarb crumble is the go-to pudding.
It’s warming, delicious and super-comforting.
But now that spring is here, it’s good to serve a lighter dessert.
Rhubarb fool, made with new-season rather than forced rhubarb, is delicious and a very simple dessert to make.
For me it brings back happy memories of my childhood when I’d be allowed to pick a stalk of rhubarb from the garden then eat it by dipping it into a little bag of sugar.
Rhubarb fool
INGREDIENTS (serves four)
- 450g rhubarb, roughly chopped
- 1 piece star anise (optional)
- 4tbsp golden caster sugar
- 1tbsp stem ginger syrup
- 300ml double cream
- 100ml Greek yoghurt
- 1 piece stem ginger, finely diced
DIRECTIONS
- Put the rhubarb in a pan with syrup, sugar and star anise, then heat gently, covered, until tender.
- Uncover, turn up the heat slightly, and allow some of the juice to evaporate.
- Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice.
- Allow to cool.
- Whip the cream until it forms soft peaks, then stir in the yoghurt.
- Fold in the cooled rhubarb and stem ginger, and chill for at least an hour.
- Serve in glasses with the reserved juice to pour over the top.
Today’s second recipe is for ginger and oatmeal biscuits.
These taste great served alongside the rhubarb fool, but are just as nice eaten with a refreshing cup of tea or coffee.
Oatmeal and ginger biscuits
INGREDIENTS (serves four)
- 55g fine oatmeal
- 55g plain flour
- 55g light soft brown sugar
- 75g salted butter
- 3tsp ground ginger
DIRECTIONS
- Pre-heat the oven to 180C.
- Put all the ingredients into a bowl and rub the butter into them until it comes together into one.
- Gently roll the dough on a lightly floured surface until then.
- Cut into biscuit shapes of choice.
- Place on a non-stick baking tray and bake for 18-20 minutes, then cool on a rack.
For more information on Michael’s Skye restaurant, visit www.lochbay-restaurant.co.uk.
