About the bake
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
Step 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.
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
- 400g Rhubarb (roughly chopped into short lengths)
- 2 1/2 tbsp Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 250g Greek yoghurt
- 1 1/2 tbsp Silver spoon icing sugar (sifted)
- 250ml Double cream
- 2 tbsp Pistachio 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
- 400g Rhubarb (roughly chopped into short lengths)
- 2 1/2 tbsp Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 250g Greek yoghurt
- 1 1/2 tbsp Silver spoon icing sugar (sifted)
- 250ml Double cream
- 2 tbsp Pistachio nuts (roughly chopped)
Utensils
- Saucepan
- Food processor
- Whisk
- 4x Serving glasses