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Rhubarb Fool with Toasted Granola Recipe Video
|Porridge oats||8 Ounce (225 Gram)|
|Flaked almonds||4 Ounce, flaked (110 Gram)|
|Hazelnuts||1 Ounce (25 Gram)|
|Sultanas||2 Ounce (50 Gram)|
|Demerara sugar||2 Ounce (50 Gram)|
|Mixed fruits||4 Ounce (Apricots, Sultanas, Dates Etc)|
|For rhubarb compote|
|Rhubarb sticks||12 , sliced|
|Caster sugar||100 Gram|
|Grenadine syrup||1 Teaspoon|
Calories 1103 Calories from Fat 344
% Daily Value*
Total Fat 41 g63.3%
Saturated Fat 3.5 g17.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 24.8 mg1%
Total Carbohydrates 179 g59.5%
Dietary Fiber 18.4 g73.7%
Sugars 133.4 g
Protein 22 g44.4%
Vitamin A 11.2% Vitamin C 73.8%
Calcium 51.1% Iron 31.5%
*Based on a 2000 Calorie diet
Scatter the demerara sugar over the top of the oat mixture.
Drizzle with the honey and bake in the oven for 15-20 minutes until golden brown and crisp.
Remove from the oven, allow the granola to go completely cold and store in an airtight container until required.
For Rhubarb Compote Bring to the boil for 5-8 minutes. Allow to cool down.
To Assemble the Fool:
Layer up the compote in 6 glasses alternating each layer adding some natural yoghurt and put some granola in the mixture for added crunch.
Continue layering up the yoghurt, granola and compote.
Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.
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