Thursday, 24 July 2014

Rambunctious RHUBARB and STRAWBERRY Fool (V)


Alright, so it's rhubarb yet again, but stick with me, I also use strawberries, it's a great combination. This is a deliciously indulgent dessert, simple to make, great anytime but most especially on a hot Summer's day.


250g Rhubarb
250g Strawberries
250g Plain Yoghurt
250ml Double cream
100g Caster sugar
50ml Water

Serves 4


Trim the ends of the rhubarb and cut into 2.5cm batons. Arrange the rhubarb in a single layer in a large frying pan. Add 50g of the caster sugar and 50ml water. Cover and cook gently over a low heat for 8-10 minutes until soft. Meanwhile, hull the strawberries and cut them into smallish pieces, add these to the frying pan with the rhubarb for a couple of minutes before the end.

Drain the rhubarb and strawberries in a sieve over a bowl to catch the juices. Set the rhubarb and strawberry pieces aside to cool, then chill in the fridge.

Add the strained juices back into the frying pan. Bring to the boil and allow to simmer until reduced by half. Strain again and allow the syrup to cool completely, then chill in the fridge.

Combine the yoghurt, double cream and remaining 50g of caster sugar in a bowl. Whisk the mixture until you have fairly soft peaks. Carefully fold the cooled rhubarb and strawberries into the whisked mixture.


Divide the fool between bowls or glass jars, as I have done. Trickle over a little of the chilled syrup and serve straight away. Enjoy......

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