Rhubarb Custard and Gingernut Biscuit Fool

A layered dessert featuring homemade vanilla custard, poached rhubarb syrup, and crushed gingernut biscuits topped with whipped cream.

Vegetarian Dessert British Rhubarb Custard

Estimated Nutrition

Calories

687.6

kcal / serving

4125.4 kcal total

Carbs

90.9g

per serving

545.6 g total

Fat

30.5g

per serving

182.8 g total

Protein

10.7g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Caster Sugar

For the custard, divided

100

Caster Sugar

For the gingernut fool section

CondimentsSauces

tbsp

Apricot Jam

Ready-made

Dairy

475

Milk

For the custard

piece

Egg

Yolks only, free-range

300

Whipping Cream

Whipped until soft peaks form

GrainsCereals

Plain Flour

For the custard

200

Gingernut Biscuits

Crushed into breadcrumbs

Liquids

200

White Wine

For poaching rhubarb

NutsSeeds

0.5

piece

Vanilla Pod

Split, for the custard

piece

Mint Leaf

To serve

Vegetables

stick

Rhubarb

Cut into 5cm batons

Method

Warm milk, half the sugar, and one vanilla pod in a saucepan for 3-4 minutes until sugar melts.

Whisk egg yolks, flour, and remaining custard sugar into a smooth paste.

Stir warm milk into the egg paste and heat over low heat for 10-15 minutes until thickened.

Transfer custard to a bowl, cover with film, and set aside to cool.

Simmer rhubarb, wine, sugar, jam, and vanilla for 4-5 minutes until fruit softens.

Remove rhubarb to drain and simmer the remaining liquid for 2-3 minutes into a syrup.

Pulse gingernut biscuits in a food processor until they resemble large breadcrumbs.

Fold the whipped cream into the cooled custard.

Layer rhubarb, syrup, biscuit crumbs, and custard into cocktail glasses and garnish with mint.