Rhubarb Fool with Ginger
A quick Rhubarb Fool with ginger and Greek yogurt - a lighter twist on the classic British dessert made with honeyed rhubarb compote and ready in under 30 minutes.
Ingredients
- 500 g (18oz) rhubarb cut into small chunks
- 60 g (4 tbsp) candied ginger cut into small pieces
- 60 g (4 tbsp) acacia honey
- 300 ml (1¼ cups) Greek yogurt (full fat or 0% fat)
Instructions
- Place the chopped rhubarb, candied ginger, honey and a teaspoon of water in a saucepan over a medium-low heat. Cook uncovered to help keep the rhubarb’s bright colour.
- Stir occasionally until the rhubarb softens after about 15 minutes, then leave to cool. Taste the compote to check on your preferred sweetness - if it needs a little more honey, swirl over a little more on top just before serving.
- Swirl in the yogurt, spoon into serving glasses and chill until ready to serve.
Notes
Advance preparation: rhubarb fool can be made ahead and kept chilled for up to 3 days. The flavour actually improves overnight but it's also just as good served 1 -2 hours chilled. I also like to use half quantity and store the compote in a sealed jar in the refrigerator - this will last for at least a week and can be frozen.
Best yogurt to use: use thick Greek yogurt for the creamiest texture. Although 0% fat also works, I prefer 15% fat as it's higher in protein and lighter than regular cream.
Serving suggestions: to keep this dessert gluten free, serve with gluten free oat shortbread or dried rhubarb chips. Otherwise delicious with almond tuiles or honey flapjacks.
Variations: This fool also works well using gooseberries, with similar acidity.
Nutrition
Calories: 166kcalCarbohydrates: 33gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 4mgSodium: 35mgPotassium: 474mgFiber: 2gSugar: 28gVitamin A: 131IUVitamin C: 10mgCalcium: 192mgIron: 0.4mg
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