ASDA part of the Wal-Mart family

• 600g rhubarb, cut into 2cm pieces
• 75g granulated sugar
• 1tbsp lemon juice
• 2tbsp syrup from stem ginger jar
• 25g custard powder
• 300ml full fat milk
• 284ml pot Asda Double Cream
• 2 pieces stem ginger in syrup, finely chopped

1 Cook rhubarb in a covered pan with the sugar, lemon juice and ginger syrup, until just tender. Break down with a fork.

2 Mix custard powder with a little milk to make a paste. Heat rest of milk and pour onto powder, stirring. Return to pan, stir over a medium heat until boiling. Mix two thirds of the fruit with the custard. Cover with damp clingfilm, leave until cold. Whisk with a balloon whisk.

3 Whip cream, then fold into the custard with the ginger. Pour fruit into six glasses, keeping some for topping. Add the fool and chill. Top with rest of sauce.