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Yorkshire Rhubarb Fool

We are always delighted to see neon pink rhubarb arriving from Yorkshire to brighten up our lives, even happier when it comes from our Market Garden. In this recipe, we will make half jelly with a fool topping to create a real dinner party winner.

INGREDIENTS
Confectioner’s custard:
90ml whole milk
8g plain flour
1 egg yolk
1/2 vanilla pod
10g caster sugar

60ml double cream
1 handful granola
2-3 sticks rhubarb
1 tbsp demerara sugar
2cm fresh ginger
200ml Prosecco
2 1/2 leaves gelatine

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