Rhubarb Fool
Author: -h5rXNdtYY8
This simple British summer dessert will leave you wanting more.
  • 450 g (1 lb) rhubarb, roughly chopped
  • 300 ml (10 fl oz) double cream, whipping cream or thick cream
  • 100 ml (3½ fl oz) Greek or thick yoghurt
  • 4 tbsp sugar
  • Mint sprigs to garnish
  1. Place the rhubarb in a pan with the sugar. Cover and heat gently until the rhubarb is tender (10-15 minutes). Allow to cool then strain, reserving the juice.
  2. Whip the cream until it forms soft peaks. Stir in the yoghurt then fold in the cooled rhubarb.
  3. Put the fool into individual serving glasses or bowls. Drizzle over some of the juice then chill in the ‘fridge for at least 1 hour before serving.
Calories: 346 Fat: 28.8 Sugar: 15.0 Fiber: 2.0 Protein: 3.4 Cholesterol: 106.0
Titli's Tips
Mix any leftover juice with water to make a delicious and refreshing rhubarb cordail drink.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/rhubarb-fool