Ginger and rhubarb fool

These puds are pretty much an assembly job once the rhubarb is cooked.
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Ready time:35 minutes

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Prep time:
15 minutes

Cooking time:
10 minutes

1 serving provides

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  1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Put the rhubarb in a roasting tray. Pour the orange juice, vanilla extract and honey into a small jug; whisk together, then pour over the rhubarb. Bake for 10 minutes, until the rhubarb is tender. Leave to cool. 
  2. Mix together the yogurt, ginger and icing sugar. Crush 3 of the shortbread biscuits. 
  3. When the rhubarb has cooled, spoon into 6 serving glasses, layering with the yogurt mixture. Sprinkle the crushed shortbread on top and garnish with mint leaves, if using. Serve with a whole shortbread on the side.


  • 400g rhubarb, trimmed and cut into 2cm length
  • 100ml pure squeezed orange juice by Sainsbury's
  • 1 teaspoon Taste the Difference Madagascan vanilla extract
  • 2 tablespoons clear honey by Sainsbury's
  • 350ml be good to yourself Greek-style natural yogurt
  • 1 teaspoon ground ginger by Sainsbury's
  • 50g icing sugar
  • 9 Sainsbury's shortbread bites (from a 256g pack), or any other small shortbread biscuits
  • Few fresh mint leaves, to garnish (optional)

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