Quick and simple to whip together and impressive enough to dazzle guests at any spring barbecue or al fresco lunch.
Cooking time: 20 minutes plus 1 hour cooling
500g rhubarb, cut into small chunks
5g fresh ginger or small thumb sized piece, peeled and grated
100g golden caster sugar
1 orange, juiced
284ml Jersey whipping cream (double cream works well too)
145g Brown Cow Organic Natural Yoghurt
30g icing sugar
Roskilly’s Organic Stem Ginger Fudge, cut into small cubes
- Pop the chopped rhubarb, golden caster sugar, orange juice and grated ginger into a saucepan and bring to the boil. Simmer on a low heat for up to 10 minutes until the rhubarb is very soft. Set aside and leave to cool.
- Use an electric or hand whisk (if you’re feeling energetic!) to whip the cream and icing sugar to soft peaks. Fold the natural yoghurt and about a quarter of the rhubarb into the cream.
- Layer the cream with the rhubarb mixture and top with a sprinkling of the stem ginger fudge.
- Chill for up to two hours before serving.