Rhubarb Fool
Back to Recipes
Share this page:
Rhubarb Fool is a classic British dessert. Light, creamy, tart and flavourful, it shows rhubarb off at its finest.
Ingredients
Serves 4
- 450g Rhubarb, roughly chopped
- 5 tbsp Golden caster sugar
- 300ml Double cream
- 100ml Greek yogurt
- Small bunch Fresh mint, leaves only
Method
- Put the rhubarb in a pan with 4 tbsp sugar and heat gently, covered, until tender.
- Uncover, turn up the heat slightly, and allow some of the juice to evaporate. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice. Allow to cool.
- Whip the cream until it forms soft peaks, then stir in the yoghurt. Fold in the cooled rhubarb. Chill for at least an hour.
Serving Instructions
Serve in glasses with the reserved juice poured over the top along with a few mint leaves.
