Rhubarb Fool
Using canned fruit to make a tasty pud is a tried-and-tested favourite, and varying which can(s) you keep at the back of the cupboard is a simple way to ring the changes!
- Serves:
- 4
- Ready in:
- Under 15 Mins
Ingredients
- 560g can rhubarb, drained
- 425g can custard
- 1 tsp sieved icing sugar, optional
- 1 tbsp finely chopped stem ginger, optional
- shortbread biscuits
Method
- 1
1 Mash the rhubarb with a fork and stir in the custard until well mixed. Sweeten to taste with the icing sugar (optional) and fold in the stem ginger, if liked, for a ginger and rhubarb fool.
- 2
2 Pour the mixture into four dishes or dessert glasses and sprinkle each serving with 1 tsp of roughly crushed shortbread biscuit.
- 3
3 Chill for 15 minutes then serve. It really is that easy!
PER SERVING: 4.5 FAT (Excluding extras)
Rhubarb Fool was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 560g can rhubarb, drained
- 425g can custard
- 1 tsp sieved icing sugar, optional
- 1 tbsp finely chopped stem ginger, optional
- shortbread biscuits
- 1
1 Mash the rhubarb with a fork and stir in the custard until well mixed. Sweeten to taste with the icing sugar (optional) and fold in the stem ginger, if liked, for a ginger and rhubarb fool.
- 2
2 Pour the mixture into four dishes or dessert glasses and sprinkle each serving with 1 tsp of roughly crushed shortbread biscuit.
- 3
3 Chill for 15 minutes then serve. It really is that easy!
PER SERVING: 4.5 FAT (Excluding extras)
Using canned fruit to make a tasty pud is a tried-and-tested favourite, and varying which can(s) you keep at the back of the cupboard is a simple way to ring the changes!
Rhubarb Fool was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
