0

I have always loved the forced rhubarb you get in early January. Its subtle flavour and bright pink colour are a real treat in the depths of winter. Having spent time with Janet Oldroyd Hulme in Yorkshire, one of our biggest rhubarb growers, I really appreciate the effort that goes into producing such a uniquely British ingredient. Pay homage to one of our island's finest ingredients with this simple, delicious dessert.
Calories 260 kcal
Prep Time10 mins
Cook Time35 mins
Total Time45 mins

Ingredients
 

  • 675 g new season rhubarb, washed and cut into 2.5 cm (1
  • 85 g caster sugar
  • juice of 1 large lemon
  • 2 tsp vanilla extract
  • 150 ml carton double cream
  • 170 g tube Carnation Condensed Milk
  • 150 g natural thick Greek yoghurt

Instructions
 

  • Cook the rhubarb in a stainless steel or non-stick saucepan with the sugar, lemon juice and 1 tsp vanilla extract until the rhubarb is softened, thick and pulpy.
  • Allow to cool completely.
  • Whisk together the cream, condensed milk and remaining vanilla to form soft peaks. Next, fold in the Greek yogurt.
  • Gently ripple the cooled rhubarb into the cream, making swirls of bright pink rhubarb in the creamy mixture. Delicious.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Yorkshire Rhubarb Fool
Amount per Serving
Calories
260
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
36
mg
12
%
Sodium
 
61
mg
3
%
Potassium
 
385
mg
11
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
34
g
38
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword rhubarb
Course Aldi, Dessert
Cuisine British, Spring
No ratings yet

Leave a Comment

TOP