Quintessentially English, I just love the simplicity of a fool. I have made it vegan buy swapping the whipped cream for whipped coconut yogurt, but you could use whipped coconut milk. I also added rose water the yogurt, because I love the light fragrance, but this is optional. A little biscuit is nice to serve with this, a pistachio shortbread would be perfect.
400g forced rhubarb
400g coconut yogurt
6 tbsp. maple syrup or syrup of choice
1 tbsp. rose water (optional)
chopped Pistachio nuts to serve.
2 tbsp. caster sugar
Preheat the oven to 160°C
Cut the rhubarb into 2 inch pieces discarding any rough ends. Place the rhubarb in a baking dish and drizzle with 2tbs maple syrup. Tightly cover with foil and place in the oven for about 20minutes. It needs to be completely soft all the way through and can be broken down with a fork. So check on it and give it longer if you need to. Rhubarb varies in thickness.
Once you’re happy with how it’s cooked remove from the oven and allow to cool completely with the foil still covering it.
Once it’s cooled, empty the contents of the tray into a sieve over a small pan. Reserving both, Set the rhubarb aside in a bowl.
Add the sugar to the rhubarb and bring to a boil, then reduce to simmer until the juices have reduced by a about a ¼. Set aside to cool.
Place the yogurt into the bowl of a free standing mixer, or you can use an electric hand held whisk. Whip until thick and fluffy, whilst the mixer is still going gradually add the remaining maple syrup and rose water.
Gentle fold the rhubarb through the yogurt and serve in 4 glasses or small bowls.
You can place this in the fridge until ready serve. Just before serving add a drizzle of the syrup and some chopped pistachio nuts. This is lovely served with shortbread biscuits.