450g rhubarb, roughly chopped
5 tbsp golden caster sugar
300ml double cream
100ml Greek yoghurt
Small bunch of mint, leaves only
1. Put the rhubarb in a pan with 4 tbsp sugar and heat gently, covered, until tender. Uncover, turn up the heat slightly, and allow some of the juice to evaporate. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice. Allow to cool.
2. Whip the cream until it forms soft peaks, then stir in the yoghurt. Fold in the cooled rhubarb, and chill for at least an hour.
3. Serve in glasses with the reserved juice to pour over the top, and a few mint leaves on each portion.
Is fool the finest British summer dessert, both for ease and sheer, simple delight, and if so, what’s your favourite flavour? And what else do you like to do with rhubarb over the summer, now that crumble season’s finally on its way out?