Rhubarb foolNo comments
A perfect English dessert, rhubarb fool gets my vote to finish this menu. Simple, quick and utterly decadent, make it a little healthier by using half Greek yogurt in place of half of the cream.
- 250g rhubarb
- 70g sugar (to taste)
- 2 tbsp water
- 125g cream
- some pomegranate seeds (optional)
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- Chop the rhubarb into approx 1 inch chunks (2.5 cm) and place in a pan with the sugar and water. Stew for 15 – 20 minutes, stirring at intervals, until it has fallen apart. Allow to cool.
- Whip the cream until thick.
- Fold the cooled rhubarb into the cream. Serve with some pomegranate sprinkled on top, if using.