Naughty Rhubarb Fool

Fruit fool is a decadent dessert, but so simple to make. I love to enjoy it in Summer, sat out in the evening sunshine with a cheeky glass of Prosecco, or even a cocktail. This recipe uses Little Red Berry Rhubarb Vodka, and also fresh rhubarb which is currently in season!

Dependent on serving size, this makes around 6 portions.

L xx

Ingredients

500ml double cream
100g icing sugar, sieved
200ml Greek-style yoghurt - NOT fat free!

1-2 tbsp Little Red Berry Rhubarb Vodka

1 tsp vanilla extract

250g rhubarb, washed & cut into 2cm pieces

1 tbsp caster sugar

1 tbsp grenadine

Method

1. Spread the rhubarb in a small roasting tin and add a few tablespoons of water (just a covering in the bottom of the tin, no real depth).
2. Sprinkle sugar over the rhubarb and drizzle with a small amount of grenadine.
3. Cover the tray with foil & roast in the oven at 180c for 10-15 minutes, until a sharp knife will easily slide into the batons.
4. Remove from the oven and leave to cool.
5. Whisk the double cream until it forms soft peaks.
6. Add the vanilla, Little Red Berry Rhubarb Vodka, icing sugar and yogurt, and whisk until combined.
7. Gently stir in the cooled rhubarb (drained of any syrup).
8. Spoon into serving dishes/glasses.

These are delicious served with brandy snap twists, ginger biscuits, or topped with berries & mint leaves.