Posted by: aboutalbion | April 21, 2012

Rhubarb Fool

I enjoy cooking, and this morning I’ve made half-a-dozen desserts for the coming days with the following recipe.

 knob of butter

75g caster sugar

400g rhubarb (cut into chunks)

segments of one orange (diced)

 500g natural yoghurt

 I put the butter, sugar, rhubarb, and orange into a saucepan, and cooked them gently on a low heat until the rhubarb was soft.  The saucepan was set aside to cool.  Then I blitzed the mixture, and turn it out into a basin.  To this basin, I added the yoghurt and mixed well.  With a ladle, I filled the six glasses, and covered them with cling film before putting them in the fridge.


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