• Totally The Perfect Fool

    by  •  • Posterous


    Serves 4

    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?

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