There are few British fruits available in spring, but quality makes up for quantity in the form of delicious rhubarb. The tart pink fleshy stems are wonderful with sweet or savoury dishes, but one favourite of mine is whipping it into a simple fool. Soft and sharp, rhubarb is a good balance to the rich creaminess of the other ingredients.

Whilst this isn’t the healthiest dessert, I have to admit I love the decadence of the double cream with the healthier natural yogurt and I don’t add loads of sugar as I don’t like it too sweet. This is very easy to make and good for dinner parties as can be made well in advance. Serve in a martini or other stylish glass, with fancy biscuits or snaps to make it dinner party worthy!

Perhaps surprisingly for a dairy based dish, you can also make a dairy free/ plant based version very easily! Swap the double cream for oat cream and the yogurt for unsweetened/ unflavoured soya yogurt.

Print Recipe

Rhubarb fool

A simple dessert that is great to make in advance and can even be made dairy free/ plant based by swapping cream and yogurt for oat cream and soya yogurt.

Course

Sweet treats

Prep Time

30 minutes

Passive Time

1+ hours (cooling)

Servings

people

Ingredients

• 400 g rhubarb
• 50 ml elderflower cordial or other sweet fruit or ginger cordial
• 1/2 tsp cinnamon
• 50 ml maple syrup
• 200 ml double cream or oat cream
• 100 ml natural yogurt or plant based yogurt

Course Sweet treats Prep Time 30 minutes Passive Time 1+ hours (cooling) Servings people Ingredients 400 g rhubarb 50 ml elderflower cordial or other sweet fruit or ginger cordial 1/2 tsp cinnamon 50 ml maple syrup 200 ml double cream or oat cream 100 ml natural yogurt or plant based yogurt

Instructions

1. Chop the rhubarb into circa 1 inch pieces and put into a shallow pan with half of the elderflower cordial, and the maple syrup and cinnamon, and poach over a low heat until the rhubarb is soft and falling apart. Break up gently with a wooden spoon. Set aside to cool complete then put in the fridge. Leave for up to 24 hours.
2. Whisk together the cream and yogurt and rest of the cordial then gently fold in the cold rhubarb. You can leave for a few more hours in the fridge until you are ready to eat. Delicious served with brandy snaps or Amaretti biscuits.