Rhubarb Fool

More tales from my endless quest for recipes that aren't in books...

Rhubarb fool is always described as quintessentially English, and everyone has their own version of the recipe. Some are just cream, some are custard-y - it's almost like the English version of pasta. I could have called my mum and asked her how she used to make it when I was little, but then I realised that I could just mishmash a bunch of on-line recipes into something that would be my own.

It's not exactly a recipe - fool is such a loose idea and there's no real need for precision in each stage of prep.

For 2 servings:

A - Stew a stick of rhubarb:

1. Chop rhubarb into pieces roughly the size of the bottom section of your thumb
2. Heat in a saucepan with a little water and about a tablespoon of sugar until the rhubarb is tender and flaking into little strings
3. Remove from the heat and leave to cool, then put in the fridge to cool completely

B - Prepare the Fool:

1. Whip about 100ml of double cream until stiff
2. Stir in about 50ml of natural yoghurt (I used fat-free greek yoghurt, but regular natural yoghurt would be slightly less tart)
3. Stir in a couple of drops of vanilla essence

To serve, either layer in glasses as pictured above or gently stir the rhubarb into the fool so that it's streaky, and enjoy!