Rhubarb Fool
ingredients
- 120g rhubarb, chopped into 2cm chunks
- ½ small vanilla pod
- 60g caster sugar
- 120ml double cream
- 60ml half fat Greek yogurt
- 60g ginger nut biscuits, crumbled
- 20g icing sugar, sifted
nutrition facts
Per average serving:
energy
1299 kJ / 310 kcal
16 %
fat
18 g
26 %
saturates
12 g
60 %
Sugars
26 g
29 %
salt
0.2 g
3 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Preheat the oven to 160°C. Place the chopped rhubarb in a baking dish and sprinkle over the sugar, cover with foil. Place in oven for 20 minutes or until the rhubarb is soft. Remove from oven and leave to cool.
- De-seed the vanilla pod. Lightly whisk the cream and add the vanilla seeds, yogurt and icing sugar.
- Stir the cooled rhubarb through the cream mix.
- Place a quarter of the crumbled biscuits in the bottom of an individual dessert pot then top with the rhubarb cream. Ensure chilled before serving.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.