POACHED RHUBARB WITH ROSE WATER & YOGHURT FOOL - Cuisine Magazine - From New Zealand to the World
Poached rhubarb with rose water & Greek yoghurt, served in elegant glasses for a 70s-inspired dessert. Perfect for special occasions or a unique treat.
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Ingredients
- 1 vanilla bean, split
- 400g caster sugar
- 30ml rose water
- 4 long rhubarb stalks, cut into 4cm lengths
- 2 gelatine leaves 220 bloom (standard strength; optional)
- 350ml cream
- 150ml Greek-style yoghurt
- 1 tablespoon pink peppercorns
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