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Really delicious Rhubarb Fool

  • Writer: In The Country
    In The Country
  • Mar 21, 2020
  • 1 min read

The ultimate quick sweet treat for Spring time. With optional boozy bonus of course....

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Ingredients:


400g (14oz) rhubarb, trimmed

125g (4oz) golden caster sugar

50ml Grand Marnier or Cointreau (optional)

75ml cold water

300ml (1/2 pint) double cream

100ml Greek yoghurt

1/2 tsp of vanilla extract

200g mixed berry compote

Small bunch of fresh mint leaves to serve, optional.


Method:


Cut rhubarb into 2.5cm (1 inch) chunks. Put into a pan with sugar, liqueur (optional) and the cold water. Bring to the boil and gently simmer for five minutes or until tender. Strain the rhubarb, reserving the syrup. Taste for sweetness (you can always add a little more sugar depending on your liking). Pour the syrup back into the pan and allow to simmer until reduced by a third - allow to cool.


Whip the cream and vanilla extract together until it forms soft peaks, then stir in the yoghurt. Fold in the cooled rhubarb liquid and leave to chill for at least an hour in the fridge.


Pour a few drizzles of red berry coulis down the sides of each individual serving glass and then carefully add the fool. This adds a touch of colour and sweetness to the dessert. Top with a couple of sprigs of fresh mint if you life, we chose not too, simply because we couldn't wait to get stuck in and sample what we had made!




 
 
 

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