Rhubarb Fool | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Preheat the oven to 160°C/fan 140°C/Gas 3. Cut the rhubarb into 2-inch pieces, discarding any rough ends.
• Once you're happy with how it's cooked, remove the rhubarb from the oven and allow it to cool completely, still covered with the foil.
• Once cooled, sieve the rhubarb over a small pan, and set the rhubarb aside.
• Add the sugar to the rhubarb juices, bring to the boil, then reduce to simmer until the juices have reduced by about a quarter. Set aside to cool.
• Using a mixer or hand whisk, whip the yogurt until it's thick and fluffy. With the mixer still running, gradually add the rest of the maple syrup and the rose water, if using.
• Gentle fold the rhubarb through the yogurt, and divide between four serving bowls.
• You can keep this in the fridge until ready serve – just add a drizzle of the rhubarb syrup, and some chopped pistachio nuts.