Mrs Morrisons Rhubarb & Ginger Fool

• 450 g rhubarb
• 125 g caster sugar
• 2 pieces preserved gingerroot
• 300 ml whipping cream

1. Cut the rhubarb into 5cm lengths and place in a saucepan along with the sugar & 2tbsp water.
2. Bring to the boil, then reduce the heat & simmer for at least 5-8 minutes, until tender.
3. Remove from the heat & allow to cool.
4. Cut half a piece of ginger into strips & set aside, then finely cop the rest.
5. Whip the cream until it forms stiff peaks, then fold in the cooked rhubarb and the chopped sstem ginger.
6. Spoon into glasses & chill for 20 minutes at least.
7. Decorate with the reserved gibger strips & serve.

rhubarb, caster sugar, preserved gingerroot, whipping cream

Taken from www.food.com/recipe/mrs-morrisons-rhubarb-ginger-fool-293030 (may not work)