Rhubarb Fool

  • Difficulty

  • Prep time

    mins
  • Serves

    people
Ginger and rhubarb is a match made in heaven. Use Carte D’Or Dark Chocolate Ice Cream to make this into an indulgent treat.
  • 8 scoops of Carte D’Or Vanilla Ice Cream (200g/400ml)
  • 400g rhubarb, chopped
  • 100g sugar
  • 4 tbsp water
  • 1 vanilla pod, split
  • 1 jar stem ginger in syrup
  • 10g flaked almonds, toasted
  • 1 Place the rhubarb, sugar, water and vanilla pod in a pan, cover and bring to a simmer, simmer for 5 minutes shaking the pan occasionally. Remove the vanilla pod and allow to cool.
  • 2 Dice 4 balls of stem ginger. Place in the bottom of 4 sundae glasses.
  • 3 Scoop a ball of Carte D’Or Vanilla Ice Cream into each glass.
  • 4 Spoon 1 tablespoon of stem ginger syrup over the ice cream.
  • 5 Spoon the stewed rhubarb between the glasses.
  • 6 Scoop a second ball of Carte D’Or Vanilla Ice Cream on top of each fool and decorate with toasted flaked almonds.

Nutritional information

 

Amount per serving

Energy (kcal)

649kcal

Energy (kJ)

2737kJ

Protein (g)

5.8g

Carbohydrate incl. fibre (g)

123.6g

Carbohydrate excl. fibre (g)

119.6g

Sugar (g)

109.9g

Fibre (g)

4.0g

Fat (g)

16.1g

Saturated fat (g)

9.1g

Unsaturated fat (g)

5.7g

Monounsaturated fat (g)

4.7g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

58mg

Sodium (mg)

119mg

Salt (g)

0.30g

Total

2598kcal

10948kJ

23.3g

494.5g

478.6g

439.5g

15.9g

64.5g

36.4g

22.7g

18.8g

3.9g

0.0g

232mg

477mg

1.20g