Our Rhubarb Fool recipe is super simple and tastes great with a shortbread biscuit. We recommend our Chocolate Chunk Shortbread recipe as it is quick to make. You could even crumble some of the biscuits up and use them as a base for the Rhubarb Fool.
Heat the rhubarb and sugar together in a pan with a splash of water and bring to a gentle simmer. Occasionally give the pan a shake to stop any rhubarb sticking to the pan and cook until the fruit softens.
Step 2:
Stir in the vanilla bean paste and allow to cool. Puree the mixture in a food processor.
Step 3:
Put the yoghurt in a bowl and mix in the icing sugar until smooth. Gently whisk in the cream (it will thicken as you whisk so do not over-do it).
Step 4:
Ripple through the rhubarb pulp and spoon into pretty glasses or bowls to serve. Finish with a few chopped pistachios on top.
Ingredients
MetricImperial
400gRhubarb (roughly chopped into short lengths)
2 1/2 tbspBillington's Unrefined Golden Caster Sugar
1 1/2 tspNielsen-Massey Vanilla Bean Paste
250gGreek yoghurt
1 1/2 tbspSilver spoon icing sugar (sifted)
250mlDouble cream
2 tbspPistachio nuts (roughly chopped)
Utensils
Saucepan
Food processor
Whisk
4x Serving glasses
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
MetricImperial
400gRhubarb (roughly chopped into short lengths)
2 1/2 tbspBillington's Unrefined Golden Caster Sugar
