This classic British dessert, with just a handful of ingredients, is so simple yet impressive. Fools are traditionally made with just cream however I have added some Greek yoghurt, to keep it light and fresh. Rhubarb has an unapologetically tart flavour that is a perfect match for this super-creamy dessert. You can cook this dish all year round by just swapping the rhubarb for raspberries, strawberries and even apples and pears. Mascarpone can be substituted for the Greek yoghurt if you’re not using rhubarb, as it gives the dish a tangy acidity.
- 60 g (2 ½ oz) unsalted butter
- 100 g (3 ½ oz) soft brown sugar
- 450 g (1 lb) rhubarb, roughly chopped
- 1 vanilla bean pod, whole
- 300 ml (10 ½ fl oz) double cream
- 100 g (3 ½ oz) Greek yoghurt
- 75 g (3 oz) roasted pistachios, shelled and roughly chopped
- Combine butter and sugar in a saucepan over low heat, stirring until the sugar has dissolved. Add the rhubarb and vanilla bean pod and cook gently until tender, about 10–15 minutes. Remove vanilla bean pod and discard. Set aside to cool completely.
- Using hand-held beaters or an electric mixer, whip the cream until soft peaks form, then stir in the yoghurt.
- Reserving a little of the syrup, fold the rest into the whipped cream and yoghurt.
- Divide between four bowls or serving glasses and drizzle over with the reserved rhubarb syrup. Scatter with chopped pistachios and serve.
Images: New Holland Publishers. Photographer Kyle Manning; Stylist Jane Graystone.
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