Rhubarb fool with digestives and ginger

Cool and creamy, this glorious rhubarb fool from James Martin is a doddle to do and a delight to eat
By James Martin
Rhubarb fool with digestives and ginger
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 50 g butter
  • ½ tsp ground ginger
  • 500 g rhubarb, chopped
  • caster sugar, to taste
  • zest of 1 oranges
  • 100 ml ready-made custard
  • 200 ml double cream, whipped
  • 4 digestive biscuits, crushed
  • 4 strawberries
  • 4 sprigs of fresh mint


1. Place the butter in a large pan with the ginger. When the butter is bubbling, add the rhubarb and sugar and put the lid on. Cook for about 10-15 minutes, stirring occasionally until the rhubarb is cooked. Remove from the heat and leave until cold.

2. Stir the orange zest into the custard and then fold the custard and half of the whipped cream together.

3. Take 4 pretty dessert glasses and layer the rhubarb with the custard mixture. Top each with some crushed digestive, a dollop of the remaining cream, a strawberry and a sprig of mint. Serve immediately.

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