Rhubarb Fool Recipe

This rhubarb fool recipe is a healthy twist on an absolute classic.

Here double cream has been replaced with a mixture of low-fat yoghurt and crème fraîche, and the stock syrup has been substituted with freshly squeezed
orange juice and splenda.



Rhubarb fool recipe: -

Prep time: 10 minutes - Cooking time: 10 minutes

Serves 3

1 lb(450g) of rhubarb, chopped into 1 inch pieces
Juice of 1 whole orange
Zest of half an orange
1 vanilla pod (or vanilla extract)
2.5 tbsp of splenda
6 fl-oz(180 ml) of low-fat yoghurt
2 fl-oz(60 ml) of low-fat crème fraîche
3 tsp of toasted flaked almonds
1 sprig of mint for garnish

This recipe is made up of two parts as the rhubarb mixture will need to be made in advance and allowed to cool completely before combining it with the other ingredients.

First take a non-stick pan and place it on low heat then add the rhubarb, splenda, orange juice & zest.

Take the vanilla pod and cut it lengthways, then scrape out the seeds from one of the pieces and add them to the pan along with the empty pod; combine everything and stew for 5-10 minutes until soft and stewed. Take off the heat and allow to go cold.

Then take a bowl and add the yoghurt & crème fraîche, then add the seeds from the remaining half of the vanilla pod and combine.

Next remove the empty vanilla pod from the cold rhubarb. Then take the cold rhubarb and add it to the bowl in one go, you want to produce a marbled effect here so combine only lightly.

Then simply divide it between three tall glasses and sprinkle over the toasted almonds.

Then place in the fridge to chill. When desired serve and garnish with a sprig of mint.

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