Rhubarb and vanilla fool - recipe

Ingredients

Recipe , Vanilla 2 , Rhubarb , Fool

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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
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
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
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

⇐ Rhubarb crumble

Rhubarb and raspberry crumble ⇒