Basket
Rhubarb fool
  COOKING TIME

A few hours, but not working all the time

  MAKES

6 portions

  DIFFICULTY

Intermediate

  NUTRITION

Treat time

Rhubarb Fool

Why is Rhubarb fool called a fool? Is it foolish? Some say it comes from the French ‘fouler’ to crush. I think it is just that you’d be a fool not to love it. This rhubarb fool recipe is really lovely.

 

In today’s podcast, Paul and Diana show you how easy it is to make your own, not to mention so much healthier!

LISTEN NOW

INGREDIENTS

450 g rhubarb

 

 

150 g soft brown sugar

 

 

50 ml orange juice

 

 

50 ml water

 

 

400 ml double cream

 

 

400 g full fat Greek style yoghurt

 

 

1/2 to 1 teaspoon vanilla extract

PODCAST NOTES

Rhubarb Fool

 

There are many ways to make a rhubarb fool, this is my favourite:

 

Cut the rhubarb into 2 cm chunks

 

 

Place in a pan with 100 g of the sugar, orange juice and water

 

 

Bring to the boil, stirring all the time and them simmer for 4 – 5 minutes until the rhubarb falls

 

 

Strain the juice from the rhubarb – keeping the juice and all the rhubarb to cool

 

 

Put the syrup back into the pan with the rest of the sugar and simmer for 10 minutes until it thickens and reduces

 

 

Whip the double cream to the soft peak stage and then fold in the yoghurt and vanilla

 

 

Fold in the rhubarb, and spoon into 6 serving dishes / glasses

 

 

Chill for 3 – 4 hours and serve with some of the cooled syrup on the top

DISCOVER MORE ON THE PODCAST

These delicious meals will broaden your menu so try something new today!

No Comments

Post a Comment