Dessert for 6

Rhubarb Fool

Name: Rhubarb Fool
Total time: 40 min
Yield: 6 servings
Cuisine: British and Irish
Ingredients: 400 g forced rhubarb cut into 3 1/2-4cm pieces; 80 g caster sugar; 3 cardamom pods; 1 blood orange or pink grapefruit; 1/2 lemon juiced; 100 g condensed milk; 2 cm piece ginger peeled and finely grated; 300 g double cream; 2 tbsp chopped pistachios

$9.51for 440 minServes 6

Soft rhubarb cooks with citrus and cardamom, then folds with gingered cream and pistachios.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Berries, 14 oz$0.40/oz typical	14 oz	$5.64Typical price
	Oranges, 0.4 lb$1.49/lb typical	0.4 lb	$0.56Typical price
	Lemons and limes, 0.5$0.60 each typical	0.5	$0.30Typical price
	Evaporated, 3.5 oz$0.14/oz typical	3.5 oz	$0.49Typical price
	Fresh ginger, 2 oz$0.40/oz typical	2 oz	$0.80Typical price
	Heavy cream, 11 oz$0.22/oz typical	11 oz	$2.33Typical price
	Nuts and seeds, 0.5 oz$0.70/oz typical	0.5 oz	$0.39Typical price
Total for the servings shown		$14.26

Pantry staples you likely have

Sugar and brown sugarDried herbs, spices and seasoning blends

Not included in the cost.

40 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

British and Irish Vegetarian Gluten-free Budget Desserts Spring

Typical price

$2.38 per serving$9.51 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

400 g forced rhubarb cut into 3 1/2-4cm pieces
80 g caster sugar
3 cardamom pods
1 blood orange or pink grapefruit
1/2 lemon juiced
100 g condensed milk
2 cm piece ginger peeled and finely grated
300 g double cream
2 tbsp chopped pistachios

Steps

Combine the rhubarb, caster sugar, cardamom pods, citrus zest, citrus juice, and lemon juice in a saucepan.
Simmer the rhubarb over medium-low heat for 10 to 12 minutes, until soft but still holding shape.
Remove the cardamom pods and cool the rhubarb mixture for 15 minutes.
Whip the cream with the condensed milk and grated ginger until thick.
Fold the cooled rhubarb through the cream and chill it for 5 minutes.
Scatter the chopped pistachios over the fool before serving.