Yorkshire rhubarb fool
"I have always loved the forced rhubarb you get in early January – its subtle flavour and bright pink colour are a real treat in the depths of winter. Having spent time with Janet Oldroyd Hulme in Yorkshire, one of our biggest rhubarb growers, I really appreciate the effort that goes into producing such a uniquely British ingredient. Pay homage to one of our island’s finest ingredients with this simple, delicious dessert."
- Phil Vickery
- 30 mins
- Serves 6
Ingredients
- 675g (1½lb) new season rhubarb, washed and cut into 2.5 cm (1") pieces
- 85g (3oz) caster sugar
- juice of a large lemon
- 2tsp vanilla extract
- 150ml carton double cream
- 170g tube Carnation Condensed Milk
- 150g pot Greek yogurt
Method
- Cook the rhubarb in a stainless steel or non-stick saucepan with the sugar, lemon juice and 1 tsp vanilla extract until the rhubarb is softened, thick and pulpy. Allow to cool completely.
- Whisk together the cream, condensed milk and remaining vanilla to form soft peaks. Fold in the Greek yogurt. Gently ripple the cooled rhubarb into the cream, making swirls of bright pink rhubarb in the creamy mixture. Delicious.
A typical serving contains
-
Calories
- 318
- 16%
-
Sugars
- 33.4g
- 37%
-
Fats
- 18.4g
- 26%
-
Saturates
- 11.5g
- 58%
-
Salt
- 0.1g
- 1%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.