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!

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Recipe by James Martin
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

Nutritional Information:

Calories: 178
Fat: 4.5g

How To Cook

  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!
    4. www.cannedfood.co.uk
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Rhubarb Fool
  • Recipe by James Martin
  • 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
    How to Cook
  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!
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