Rhubarb and vanilla fool - recipe


Rhubarb and vanilla fool

  • Prepare

  • Serves
    4

  • Cook

  • Skill
    Easy

4.6

Ingredients

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  1. 1

    Heat the rhubarb and sugar together in a pan with a splash of water and bring to a gentle simmer.  Occasionally give the pan a shake to stop any rhubarb sticking to the pan and cook until the fruit softens.

    For this step you'll need:

    • 400g Rhubarb roughly chopped into short lengths
    • 2½ tbsp Unrefined golden caster sugar
  2. 2

    Stir in the vanilla bean paste and allow to cool. Puree the mixture in a food processor.

    For this step you'll need:

    • 1tsp Vanilla bean paste
  3. 3

    Put the yoghurt in a bowl and mix in the icing sugar until smooth.  Gently whisk in the cream (it will thicken as you whisk so do not over-do it).

    For this step you'll need:

    • 250g Greek yoghurt
    • 1½ tbsp Icing sugar sifted
    • 250ml Double cream
  4. 4

    Ripple through the rhubarb pulp and spoon into pretty glasses or bowls to serve.  Finish with a few chopped pistachios on top.

    For this step you'll need:

    • 2 tbsp Pistachio nuts roughly chopped

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