Rhubarb Fool

Name: Rhubarb Fool
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: British & Irish
Ingredients: 400 g Rhubarb, cut into 3 cm pieces; 100 g golden caster sugar; 1 orange, zested and juiced; 1 tsp Vanilla extract (optional); 250 ml double cream; 2 tbsp Icing sugar; 150 g Greek yogurt

Pink roasted rhubarb rippled through softly whipped cream and yogurt. Sweet, sharp, silly-named and seriously good.

British & Irish · Desserts · prep 15 min · cook 20 min · waiting 30 min · serves 4 · Vegetarian, Gluten-free, Nut-free, Pescatarian

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Ingredients

400 g Rhubarb, cut into 3 cm pieces
100 g golden caster sugar
1 orange, zested and juiced
1 tsp Vanilla extract (optional)
250 ml double cream
2 tbsp Icing sugar
150 g Greek yogurt

Method

Heat the oven to 200°C (180°C fan, 400°F). Toss the rhubarb with the sugar, orange zest and juice and vanilla in a baking dish in a single layer.
Cover with foil and roast for 15–20 min until the rhubarb is tender but mostly holding its shape. Leave to cool completely, then chill for 30 min.
Whip the cream with the icing sugar to soft peaks, then fold in the yogurt.
Lift out a few pieces of rhubarb to decorate. Roughly mash the rest with a little of its syrup and fold it through the cream so it looks rippled rather than fully mixed.
Spoon into glasses, top with the reserved rhubarb and a drizzle of syrup, and serve with shortbread or ginger biscuits.

Tips

Bright pink forced rhubarb (in season January to March) gives the prettiest colour.
Gooseberries make a classic summer fool the same way: roast them with a little more sugar.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food

Open Rhubarb Fool in Nouns Cooking