RHUBARB FOOL

Ingredients

• 250g Rhubarb or 4 medium stalks
• 2 tbsp Caster sugar
• 2 tbsp Orange juice
• 400ml Double cream
• 1 Punnet of strawberries, set 4 aside for decoration and chop the remaining into small slices.

Method

1. Trim the yellow ends off the rhubarb and remove any strings before chopping into bite-sized chunks.
2. Place the rhubarb, sugar, and orange juice into a pan over a medium heat and stir gently to dissolve the sugar.
3. Cook for 5-6 minutes until the rhubarb softens. Do not stir much to avoid breaking up the rhubarb.
4. Place the rhubarb mix into a small bowl and place in the fridge to cool.
5. Add the cream and yoghurt in a large bowl and whisk to stiff peaks.
6. Fold the cool rhubarb and sliced strawberries into the cream and yoghurt mix. Divide into serving glasses and decorate with strawberries.
7. Chill until ready to serve.

COOK'S NOTE

Blueberries and raspberries also work great here with the rhubarb! This recipe can also be made a day in advance and kept refrigerated!