Stir this cooled fruit compote into whipped cream to make a quick fruit fool – spoon it into vintage glasses and chill in the fridge. Serve with boudoir biscuits or home-made amaretti biscuits.
400g fresh rhubarb, trimmed and cut into 2 inch pieces
100g caster sugar
1 inch piece of ginger, peeled and finely chopped
Zest of one orange or lemon
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the rhubarb, caster sugar, ginger and orange or lemon zest in a baking tin and toss. Cover with foil and bake for 20 minutes or until the rhubarb is collapsing. Remove and leave to cool.