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 to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
MetricImperial
400gRhubarb (roughly chopped into short lengths)
2 1/2 tbspBillington's Unrefined Golden Caster Sugar
