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Rhubarb Fool

This can be made with any rhubarb, but is best with bright pink forced rhubarb, straight from the garden!

Serves 4


  • 450g fresh rhubarb, chopped into 2cm sections
  • A drizzle or two of runny honey
  • 300ml double cream
  • 100ml natural yoghurt
  • Juice and zest of one orange

Step 1

Put rhubarb in an oven-safe ceramic dish and drizzle with honey and the juice and zest of an orange.

Cover with foil and place into an oven at 150C/302F or Gas Mark 2 for about 35 mins or until rhubarb is tender.

Take out of the oven and leave to cool completely.

Step 2

Whip the double cream until it forms soft peaks and then fold in the yoghurt and cooked rhubarb pieces.

Spoon into wine glasses or ramekins and decorate with a drizzle of the leftover juice.


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