Rhubarb & Vanilla Fool by Nielsen-Massey by Nielsen-Massey

  • Total Time

    20m
    • Prep Time

      10m
    • Bake Time

      10m
  • Serves

    4

  • Skill Level

    Easy
  • Dietary Needs

    EF/GF/Veg
    • Egg free
    • Gluten free
    • Vegetarian
  • 0 Reviews

    No ratings yet

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.

Method

  1. 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.

  2. Stir in the vanilla bean paste and allow to cool. Puree the mixture in a food processor.

  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).

  4. Ripple through the rhubarb pulp and spoon into pretty glasses or bowls to serve.  Finish with a few chopped pistachios on top.

Let's Bake

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