The Kings Ginger Liqueur was concocted by Berry Brothers in 1903 for King Edward VII to revive His Majesty during morning rides in his horseless carriage and has been appreciated by bon viveurs ever since.
The boys in Mark's Bar have been using it in their cocktails over the festive period and we have started using it in the kitchen for various puds; it gives a great winter punch to creamy desserts.
For the rhubarb compote
300g rhubarb, trimmed, washed and chopped into rough 1cm chunks
100g caster sugar
For the fool
100-120ml Kings Ginger Liqueur
The juice of half a lemon
50g caster sugar
300ml double cream
First, make the rhubarb compote. Put the rhubarb and sugar in a heavy-based saucepan and cook on a low heat for 4-5 minutes, stirring every so often until the rhubarb is tender. Remove from the heat and leave to cool, then refrigerate for an hour.
For the fool, mix the lemon juice and sugar together. Then add the cream and whip the mixture slowly with an electric whisk or by hand until thick; then add the Kings Ginger and continue mixing until it thickens again. Then taste and add a little more of the liqueur if you wish.
Carefully fold half of the compote into the cream mixture and spoon into individual glasses or a serving dish and chill for at least an hour.
Serve with the rest of the compote on top of the fool.