This ‘not too naughty’ rhubarb fool, gets its name because Greek yoghurt is used for the fool instead of cream. To make it even less naughty you could use low fat or fat free Greek yoghurt. This is super yummy and refreshing for those warm summer days but without the guilt!
Rhubarb is one oy my favourite flavours and having a mountain of home grown rhubarb in the vegetable garden gave me the perfect excuse to get cooking with it!
- 600g rhubarb
- 2-3 tbsp demerara sugar
- Juice and zest of 1 small orange
- 300ml Greek yoghurt
Cut the rhubarb into small chunks (about an inch long) and place in a pan along with the desired amount of sugar and the zest and juice of the orange.
Simmer for 10 – 15 minutes until the rhubarb is soft and beginning to fall apart. Reserve a few tablespoons of the juice to use later and leave the rhubarb to cool off.
Once cool, spoon some rhubarb into the bottom of 4 glasses, until they are about a third full. Squash up the rest of the rhubarb with the back of a spoon and stir in the yoghurt until combined.
Fill the glasses up to the top with the yoghurt mixture then chill for a couple of hours to allow it to firm up a bit.
Just before serving, spoon the reserved juice over the top of the fool for decoration