SPICED RHUBARB FOOLISH (serves 3)

Ingredients :

450g fresh rhubarb, sliced into half inch chunks

1 tsp ground mixed spice

200g granulated sugar (use 1 dessertspoonful of Splenda & 100g sugar, if you prefer)

2 tbsp ginger syrup

250ml double cream, softly whipped

250ml Ambrosia light custard.

Method :

1.  Taking a medium sized saucepan, add the rhubarb, spice and ginger syrup and begin to heat on a medium heat.

2.  When the rhubarb has begun to soften around the edges, add the sugar and the tbsp of water if required.  You may not need the water, depending on how much is naturally in the rhubarb.  Stir gently until the sugar has dissolved.

3.  Simmer until the fruit is soft throughout, but not broken up, and retaining some of its tartness.  It is good to retain the texture of a soft chunk of rhubarb, instead of just mush.

4.  Set aside to cool thoroughly, until stone cold.

5.  Whip the cream to soft peaks and reserve three teaspoonfuls separately.

6.  Gently fold some of the rhubarb compote into the cream mixture, until it is softly pink and obviously contains rhubarb.

7.  Begin to assemble the desserts by spooning into the bottom of a sundae dish, some of the rhubarb compote.

8.  Next, add a blob of the fool mixture, then a blob of custard, side by side.

9.  Drizzle over more rhubarb compote, then add a blob of fool mixture and a blob of custard - except at different angles to the original, so that the difference in colour and texture can be seen.

10.  Add a touch more compote and finish with a blob of the reserved whipped cream.

Cover with cling film and keep in the fridge until required.

From http://jennyeatwellrhubarbginger.blogspot.co.uk