Recipe for Rhubarb and Ginger Crunchy Fool 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 x 500 g pack frozen rhubarb
50 gm Caster sugar, (2oz)
1 tsp Ground ginger
1 x 400 gram car fresh custard
4 tbl Creme fraiche
8 x Ginger biscuits, roughly crumbled
Instructions:
Instructions: Place the rhubarb in a saucepan with the caster sugar and ground ginger.

Bring gently to the boil and simmer gently for 5 minutes, allow to cool.

Place the custard, creme fraiche, ginger biscuits and rhubarb in a large mixing bowl.

Gently mix together to give a slightly marbled appearance, do not over mix.

Transfer to dessert glasses and chill until required. (The biscuits will loose their crunch if chilled for too long).

Decorate with sprigs of mint before serivng.

NOTES : Rhubarb and ginger are a perfect combination and combined with custard, creme fraiche and crunchy ginger biscuits makes for a delicious quick dessert.

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