Rhubarb
Fool
What you need
- 200ml Pauls Double Thick Vanilla Custard
- 200g Greek yoghurt
- 1 tsp ground cinnamon
- Lemon juice
- 500g fresh rhubarb
- 100g brown sugar
How To Make It
- Preheat the oven to 200°C. Chop the trimmed rhubarb stalks into 5cm lengths and toss through the brown sugar and cinnamon in a baking dish. Squeeze half a lemon over the rhubarb and cover the dish with foil and bake for 30 mins.
- Allow to cool slightly before pureeing the rhubarb. Then lightly fold in the custard and the mixed berry yoghurt and pour into glass bowls and chill in the refrigerator for 1 hour before serving.
