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Rhubarb fool
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500ml Double Cream
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100g icing sugar sieved
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| 250ml Greek Style Yogurt | |
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Splash of Strawberry Liqueur
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Vanilla pod, split long ways, seeds scraped out
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300g rhubarb, cut into 1 pieces
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1 Star anise & 1 Cinnamon Stick
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Method
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Preheat oven to 180c, gas4
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Whip cream in a bowl till soft peaks form when Wisk is removed, Wisk in icing sugar, yogurt, strawberry liquor and vanilla seeds, combine well
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Place rhubarb on a baking tray, sprinkle white sugar, the star anise and cinnamon.
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Bake for 5 minutes (or) until rhubarb is tender.
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| Allow rhubarb to cool and then fold into the cream mix until well combined. | |
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Transfer to elegant glasses and serve with caramelised coffee biscuits (available from most super markets)
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