Name: Rhubarb & ginger beer fools
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram coarsely chopped, trimmed rhubarb; 2 teaspoon finely grated ginger; 1/4 cup (60ml) ginger beer; 2 tablespoon caster sugar; 300 millilitre thickened (heavy) cream; 1/4 cup (55g) crushed gingernut biscuits

Ingredients

500 gram coarsely chopped, trimmed rhubarb

2 teaspoon finely grated ginger

1/4 cup (60ml) ginger beer

2 tablespoon caster sugar

300 millilitre thickened (heavy) cream

1/4 cup (55g) crushed gingernut biscuits

Method

1.Combine rhubarb, with ginger, ginger beer and sugar in a medium saucepan over high heat. Bring to boil.

2.Reduce heat to medium; simmer, stirring occasionally, 7 minutes or until rhubarb is tender. Transfer to a tray to cool.

3.Meanwhile, beat cream in a small bowl with an electric mixer until firm peaks form. Spoon three-quarters of the rhubarb mixture onto cream; do not stir.

4.Spoon cream mixture into four ⅔ cup (160ml) glasses.

5.Top with remaining rhubarb and biscuits.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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