Surely the best way to eat rhubarb is in a fool. Are you a lover of a cream, yoghurt or custard fool? I’ve seen recipes for Rhubarb Fool made with yoghurt (isn’t that called Rhubarb Yoghurt?), with custard (too much faff) and any combination of cream, yoghurt and custard. Following my normal mantra of “take the easy option” I make my fools by folding fruit into whipped cream. However, adding a dollop or two of Greek yoghurt to a rhubarb fool gives a little edge of sourness, that I like, though I wouldn’t add it to a strawberry or raspberry Fool. Sometimes I add a little orange zest or stem ginger to the rhubarb, but mostly I leave it plain.
TO MAKE RHUBARB FOOL
Make rhubarb fool by tossing 400g chopped rhubarb with 3 – 4 tablespoons of sugar in an ovenproof dish, lightly cover the dish with aluminium foil and bake in the oven at 200C for about 15 – 20 minutes until it’s soft and sitting in a pool of liquid.
Put a sieve above a bowl and press the rhubarb into the sieve to remove as much liquid as you can. I don’t like a fool made with puree but I don’t want whole pieces of fruit either, so press as hard as you need to get your desired texture.
Save the juice and leave the rhubarb to cool. Whip 300ml double cream until it’s floppy, fold in 3 tablespoons of Greek yoghurt with the drained rhubarb and chill in the fridge for an hour or so.
Reduce the juice, by boiling it in a small pan, to make a syrup to pour over the fool to add a bit of colour.