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Rhubarb & Vanilla Fool by Nielsen-Massey

Quick and easy

0 Reviews

  • Egg Free
  • Gluten Free
  • Vegetarian

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.

20Total Time
10Prep Time
10Bake Time
4Serves
Easy

Method

  1. 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.

  2. Step 2:

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

  3. 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).

  4. 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

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