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.
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.
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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.
