I cannot hear the word fool without thinking of BA Baracus from The A-Team. Rhubarb Fool! You would be (ahem) foolish not to make some of this because it is yummy. Plus, rhubarb fool stops you from just making crumble with your rhubarb, not that I have anything against crumble. I love crumble. Then, just to make this even better, you can use the leftover syrup to make rhubarb martinis (you can find a recipe for that on this blog too). Anyway I digress. Behold, rhubarb fool. Makes lots, enough for 6 people.
75g caster sugar
200ml double cream
Another 50g caster sugar
350g greek yogurt
0.5 tsp vanilla extract
- Heat oven to 180C fan.
- Wash the rhubarb, trim off the ends, then chop into 2 inch pieces and pop into a roasting tin along with the first 75g of caster sugar.
- Toss to combine then spread into a single layer.
- Cover with tin foil and roast for 15 minutes, then remove the foil and pop it back in the oven for a further 5.
- Strain, (reserving all of the syrup) and leave to cool.
- Put the cream, yogurt, the other 50g caster sugar and vanilla into a bowl and whisk until thick and forms soft peaks when you lift out the whisk.
- When you’re ready to serve, mix half of the rhubarb into the cream/yoghurt. Top with more pieces of the remaining rhubarb and a spoonful of syrup.