Quick Rhubarb Fool Recipe
Ingredients
250 g (8 oz) rhubarb, chopped
1 tablespoon water grated rind of 1/2 orange
40 g (1 1/2 oz) sugar
114 ml (4 floz) double cream, whipped
4 tablespoons raspberry yogurt
Directions
Place the rhubarb in a saucepan with the water, orange rind and sugar.
Cook gently until soft.
Leave to cool, then puree in an electric blender or rub through a sieve.
Fold two-thirds of the cream into the rhubarb with the yogurt.
Spoon into individual glass dishes and pipe whirls of cream on top.
Cook gently until soft.
Leave to cool, then puree in an electric blender or rub through a sieve.
Fold two-thirds of the cream into the rhubarb with the yogurt.
Spoon into individual glass dishes and pipe whirls of cream on top.
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