Rhubarb and Ginger Fool

DessertServes 4

# Trim the rhubarb and cut it into 2.5cm (1 in) strips. Put into a pan, and add about 2 tbsp water. Add the butter, sugar and ginger, and slowly simmer away until cooked, about 10 minutes. Remove and discard the ginger, and allow the rhubarb to cool. # Take out a third of the rhubarb and drain through a sieve or colander, keeping the resulting juice. Put the juice on to the heat to reduce by about two-thirds, then cool. # Meanwhile, divide the drained rhubarb between four glasses. # Take the remaining rhubarb and purée in a blender or processor; do not make a fine purée, leave some texture. # Whip the cream to soft peaks do not over-whip then sweeten with icing sugar to taste. Fold in the rhubarb purée. Using a piping bag with a 1cm (1/2 in) nozzle, pipe the fool mixture in a circular fashion into each glass. Chill for 2 hours only. # Pour the reduced juice over the top of each glass, and serve.

Rhubarb Cheesecake

DessertServes 6

Cheesecake Base

# Break the biscuits to a crumb by placing them in a bag and beating with a rolling pin. # Add the melted butter, mix and then press into the base of 4 individual round moulds

Cheesecake Filling

# Chop the rhubarb into chunks and place in a pan with 2 tablespoons water and 20g sugar. # Heat for approximately 5 minutes until very soft. # Add the drained, soaked gelatine, mix and leave to cool. # Beat the cheese, sugar and sour cream until smooth, add the stewed rhubarb. # When the mix is cool fold in the whipped cream and set in the prepared moulds on top of the biscuit base.

Rhubarb Syrup

# Boil the water and sugar for 5 minutes then add the chopped rhubarb. # Simmer for 5 minutes, remove from the heat and pass through a fine sieve. # The syrup may need to be reduced further, depending on its consistency so cook for another 2 minutes until it is sticky. # Cool and then pour on top of the cheesecake before the syrup sets.

Rhubarb Pannacotta

DessertServes 6

# Simply boil the milk with the split vanilla pod dispersing the seeds throughout the milk. # Once it has boiled take off the heat. # Soak the gelatine leaf in cold water and when soft, squeeze dry. # Add to the milk and mix in with a wooden spoon until melted. # Remove the vanilla pod. # Next whisk in the mascarpone and allow it set until sloppy in the fridge. # Spoon a little of the reserved rhubarb compote from the jellies into the shot glasses then pour over the pannacotta.

Gingerbread with Rhubarb and Orange Fool

DessertServes N/K

Make the most of zingy rhubarb by teaming it with two of its classic flavour combinations, orange and ginger. The gingerbread keeps well in an airtight container for a few days (if you have any leftover, which is unlikely!). Preheat the oven to 160ºC. Grease and line a 30cm x 20cm brownie (baking) tray, one which holds 1.2 litres (2 pints) of liquid. Put the treacle, milk, butter and sugar in a saucepan and gently heat until the butter and sugar has melted. Remove from the heat and leave to cool slightly, for about 5 mins, then stir in the beaten eggs. Put the flour, bicarbonate of soda, ginger, cinnamon and nutmeg in a large bowl. Tip in the egg/sugar mixture and gently stir until all the ingredients are combined. Pour into the baking tin and bake for about 45 mins, until a cocktail stick inserted into the centre comes out clean. Remove from the oven, leave to cool in the tin for 10-15 mins, then turn out onto a wire rack to cool completely. To make the fool, put the rhubarb, sugar, orange juice and zest in a large pan. Gently heat for about 10-15 mins, until the rhubarb is tender (test by inserting a sharp knife). Remove from the heat and leave to cool. Whisk the cream in a large bowl (don't over-whisk, just do enough so that it is forming soft peaks). Add the rhubarb mixture and gently fold into the cream. Serve the gingerbread cut into squares with a dollop of fool on the side.

The Little Red Berry’s Rhubarb Bellini

DrinkServes 1

Soften and puree the rhubarb in a pan with a drop of water, Pour into the bottom of a champagne flute once cooled Add the 25ml of Rhubarb Vodka Top with cold sparkling Prosecco or Champagne (For larger batches, the rhubarb puree will keep in the fridge for a couple of days once made!)

Rhubarb and Ginger Cheesecake

DessertServes 12

Equipment - mixing bowl - sharp knife - microplane - measuring jug - whisk - wooden spoon - spatula - 25cm cake tin - rolling tin - chopping board Instructions 1. Preheat the oven to 200°C/Gas 6. Grease and line a 25cm lose-bottomed cake tin. 2. Cut two thirds of rhubarb into pieces about 5cm long. Place in an ovenproof dish and sprinkle with 55g of caster sugar. Roast in the oven for 20 minutes or until tender. 3. Meanwhile, cut the remaining rhubarb into pieces about 7.5cm long, place in another ovenproof dish with a tablespoon of caster sugar and roast until just tender but still holding their shape. Set aside to decorate the cheesecake. 4. To make the biscuit base, place the ginger biscuits in a plastic bag and crush with a rolling pin, leaving the mixture quite rough. Place the biscuit crumbs in a bowl, mix in the melted butter and press into the bottom of the prepared cake tin. Place in the fridge while you make the cheesecake mixture. 5. Beat the cream cheese with the remaining 125g caster sugar and the lemon zest, then add the soured cream and egg yolks and beat until smooth. 6. Spread the rhubarb onto the chilled biscuit base. Whisk the egg white until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. 7. Bake in the oven for about one hour, reducing the heat to 180°C/Gas 4 once the cheesecake has risen. The top should be firm to the touch but still slightly wobbly. Leave the cheesecake to cool then remove it from the tin, arrange the reserved rhubarb on top and dust with the icing sugar.