Rhubarb and walnut cake is a delicious way to use rhubarb. The tart rhubarb blends…
When I was shopping at the weekend I noticed that rhubarb was now available. I love rhubarb so I decided to get some and decide what to do with it later.
My husband said rhubarb was too bitter and my son was not sure he had ever tried it before. I decided that I would make a rhubarb fool as that should be sweet enough to suit them both.
A fool is a light creamy base mixed with a sour fruit like rhubarb or gooseberries to produce a delightful dessert for a summers day. The rhubarb fool went down a treat, both my husband and son loved it and demanded more. It was really simple to make, whilst looking impressive. It would make an ideal end to a summer’s night feast.
Rhubarb Fool Recipe
- 350g (12 oz) rhubarb
- 75g (3 oz) light brown sugar
- 1 tbsp honey
- 1 tsp fresh ginger (shredded)
- 500 ml (18 fl oz) double cream
- 100g (3½ oz) icing sugar
- 250 ml (9 fl oz) Greek Yoghurt
- Wash the rhubarb and cut into one inch chunks, place in a baking dish.
- Add the light brown sugar, honey and ginger and place in a pre-heated oven set to 350F, 180C, Gas 4 and bake for 20-40 minutes until the until the rhubarb is tender.
- Drain all but two tablespoons of the juice from the rhubarb and purée it. Set aside to cool.
- Pour the double cream into a bowl and whip until the cream forms soft peaks.
- Add the icing sugar to the cream and mix until it is all blended in.
- Finally fold in the Greek yoghurt and the rhubarb purée.
- Spoon the mixture into dessert glasses and set in the fridge until ready to serve.
Don’t expect it to stay around long once it is served.