Ready in: Under 15 Mins
Cost Cutting Eco Friendly Quick Make
Using canned fruit to make a tasty pud is a tried-and-tested favourite, and varying which can(s) you keep at the back of the cupboard is a simple way to ring the changes!
Ingredients:560g can rhubarb, drained
425g can custard
1 tsp sieved icing sugar, optional
1 tbsp finely chopped stem ginger, optional
- 1 Mash the rhubarb with a fork and stir in the custard until well mixed. Sweeten to taste with the icing sugar (optional) and fold in the stem ginger, if liked, for a ginger and rhubarb fool.
- 2 Pour the mixture into four dishes or dessert glasses and sprinkle each serving with 1 tsp of roughly crushed shortbread biscuit.
- 3 Chill for 15 minutes then serve. It really is that easy!
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