Nielsen-Massey rhubarb and vanilla fool

  • Total Time

    20m
    • Prep Time

      10m
    • Bake Time

      10m
  • Serves

    4
  • Skill Level

    Easy
  • Dietary Needs

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A luxury creamy dessert combining rhubarb with vanilla, perfect for Spring time alongside a shortbread biscuit.  

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.

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