Rhubarb & Banana Fool
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rhubarb
|
|
| ¼ | cup |
brown sugar
soft |
*
|
| 1 ¼ | teaspoons |
ginger
preserved |
|
| 2 | large |
bananas
thinly |
|
| 2 | each |
egg whites
|
*
|
| 1 | tablespoon |
sugar
castor |
|
| 8 | ounces |
cheese
soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rhubarb
|
|
| 59 | ml |
brown sugar
soft |
*
|
| 6.3 | ml |
ginger
preserved |
|
| 2 | large |
bananas
thinly |
|
| 2 | each |
egg whites
|
*
|
| 15 | ml |
sugar
castor |
|
| 231.2 | ml/g |
cheese
soft |
|
Directions
Cook and purée the rhubarb, and allow to cool.
Add the sugar, ginger and most of the banana (leave some for decorating).
Mix well.
Gradually beat the mixture into the quark.
Fold in the egg whites.
Transfer into individual dishes and chill.
Top with the rest of the banana and serve.
Enjoy.
NOTES: * A delicious dessert with fruit and soft cheese -- This is based on a recipe that a friend of mine found on the top of a Sainsburys quark tub.
