Orange & Rhubarb Fool
This is a great dish to make with kids- its very easy to assemble and prepare and a great way of introducing a fruit that they may not be familiar with. Try and make it when rhubarb is in season and at it's tastiest. You can make this in advance and store it in the fridge for up to 3 days.
Serves: 4-6
Prep: 10 Mins
Cooking Time: 10 Mins
Ready In: 20 Mins + Any CHilling Time
- 300g Rhubarb
- 1 Orange- zest and juice
- 2 tbsp caster sugar.
- 300ml double cream
- 3tbsp Icing Sugar
- 200ml Greek yoghurt
- Slice 300g rhubarb into pieces about 1-2cm wide. Place on a baking tray, and top with the zest and juice of half an orange. Finally sprinkle over 2 tbsp caster sugar. Pop in the oven at 180C/ 160C Fan for 5-10 minutes, or until soft- the orange juice should be very sticky.
- Pop 12 pieces of rhubarb to the side to decorate (I pick the pinkest pieces), and then puree the rest with the sticky orange juice- I use a stick blender but you could do it with the back of a fork. Allow the mixture to cool.
- Once it is cool, whip up 300ml of double cream with the juice and zest of half an orange and 3tbsp of icing sugar until it is thick. Carefully fold in 200ml of Greek yoghurt, then fold in the Rhubarb puree so it looks like a swirl, and not completely incorporated.
- Divide the mix between 4-6 glasses and top with your leftover pink rhubarb. Leave in the fridge until you are ready to serve. Serve it with ginger biscuits.
Method
- Slice 300g rhubarb into pieces about 1-2cm wide. Place on a baking tray, and top with the zest and juice of half an orange. Finally sprinkle over 2 tbsp caster sugar. Pop in the oven at 180C/ 160C Fan for 5-10 minutes, or until soft- the orange juice should be very sticky.
- Pop 12 pieces of rhubarb to the side to decorate (I pick the pinkest pieces), and then puree the rest with the sticky orange juice- I use a stick blender but you could do it with the back of a fork. Allow the mixture to cool.
- Once it is cool, whip up 300ml of double cream with the juice and zest of half an orange and 3tbsp of icing sugar until it is thick. Carefully fold in 200ml of Greek yoghurt, then fold in the Rhubarb puree so it looks like a swirl, and not completely incorporated.
- Divide the mix between 4-6 glasses and top with your leftover pink rhubarb. Leave in the fridge until you are ready to serve. Serve it with ginger biscuits.
Ingredients
- 300g Rhubarb
- 1 Orange- zest and juice
- 2 tbsp caster sugar.
- 300ml double cream
- 3tbsp Icing Sugar
- 200ml Greek yoghurt
Additional Information
You can swop the Greek Yoghurt for Natural yoghurt if you want to, though always try and use full fat varieties- this tend to be a bit thicker giving it a better texture.
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