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Rhubarb fool

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A pudding of stewed rhubarb, sweetened with artificial sweetener and folded into low-fat yogurt and crème fraiche.
Serves
6
Prep
10 minutes + 30 minutes to cool
Cook
6 minutes
Each 122g serving contains (excludes serving suggestion)
KCal
56
Carbs
4.0g
Fibre
1.2g
Protein
3.6g
Fat
2.5g
Saturates
1.50g
Sugars
3.7g
Salt
0.00g
Portion Fruit & Veg
0
Ingredients
Ingredients
400g rhubarb, cut in 1cm chunks
2 tsp sugar
artificial sweetener (equivalent to 6 tsp sugar, eg 6 stevia tablets, crushed)
150g 0% fat Greek yogurt
100g reduced-fat crème fraiche
Method
  1. Add the rhubarb to a pan with 3 tbsp water and the sugar. Bring to the boil, turn down the heat, add a lid and simmer for 6 minutes, stirring regularly, adding another tablespoon of water if it starts to stick. The rhubarb should be soft, but still hold its shape.
  2. Transfer the rhubarb to a bowl and add the artificial sweetener. Mix well and taste adding a little more artificial sweetener if needed, then leave to cool. Remember the yogurt and cream contain natural sugars so don't over sweeten.
  3. In a bowl, mix the yogurt and crème fraiche together and fold in the rhubarb. Place in glasses and chill before serving.
Chefs tips
  • Can be made in advance and kept in the fridge for a few hours. Or if you want to make it a day before serving, just chill the rhubarb separately and mix with the yogurt and crème fraiche when needed.
  • This recipe works well with other tart fruits, such as gooseberries or redcurrants.
  • You can use most fruit, although you won't need to sweeten it quite as much if the fruit is sweet. Try apricots, peaches, nectarines, raspberries or cherries.
  • For a vegan version, use a soya or coconut-based non-dairy alternative.
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