I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like
Ingredients
- 570 g fresh rhubarb
- 75 g golden caster sugar
- 1 tsp chopped fresh root ginger
- 200 ml thick Greek yoghurt
- 2 pieces of stem ginger
Instructions
Trim and wash the rhubarb and cut it into 2.5 chunks.
Place in a baking dish, sprinke with the golden caster sugar, and add the chopped fresh root ginger, then cook in the oven, for 30-40 minutes, unti tender. After that tip it into a sieve set over a bowl to drain off the excess juice.
Puree the rhubarb along with 2 tablespoons of the reserved juice. When cold, fold half the puree into a bowl containing the Greek yoghurt, then divide it between 4 serving glasses and spoon the remaining puree on top.
Finally, cut the stem ginger into matchstick lengths and use them to garnish the fool. Cover and refrigerate until needed.