Rhubarb Fool Recipe

	Prep Time: 30		Cook Time: 0
	Ready in: 30

We love the rhubarb you get in early January with its bright pink colour and subtle flavour. We've kept this recipe simple to focus on the delights of the rhubarb!

Deliciously cool Greek yogurt is mixed with cream and lemon for a smooth, zesty taste sensation that everyone can enjoy. Our rhubarb fool recipe requires very little work, yet it tastes as good as it looks – why not serve after dinner for an impressive dessert?

Ingredients

675g (1½lb) new season rhubarb, washed and cut into 2.5 cm (1") pieces
85g (3oz) caster sugar
juice of a large lemon
2tsp vanilla extract
150ml carton double cream
170g Squeezy Carnation Condensed Milk
150g pot Greek yogurt

Method

Cook the rhubarb in a stainless steel or non-stick saucepan with the sugar, lemon juice and 1 tsp vanilla extract until the rhubarb is softened, thick and pulpy. Allow to cool completely.
Whisk together the cream, condensed milk and remaining vanilla to form soft peaks. Fold in the Greek yogurt. Gently ripple the cooled rhubarb into the cream, making swirls of bright pink rhubarb in the creamy mixture. Delicious.

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