Rhubarb Fool
This simple British summer dessert will leave you wanting more.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 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
Instructions
  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.
Titli's Tips
Mix any leftover juice with water to make a delicious and refreshing rhubarb cordail drink.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 346 17%
Calories from Fat 259
Total Fat 28.8g 44%
Saturated Fat 17.9g 89%
Unsaturated Fat 9.5g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 20.9g 6%
Dietary Fibre 2.0g 8%
Sugars 15.0g
Protein 3.4g 6%
Cholesterol 106.0mgs 35%
Percent Daily Values based on a 2,000 calorie diet.