Rhubarb fool

A pudding of stewed rhubarb, sweetened with artificial sweetener and folded into low-fat yogurt and crème fraiche.

Good

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 3

In a bowl, mix the yogurt and crème fraiche together and fold in the rhubarb. Place in glasses and chill before serving.

Step 4

Chefs Tip: 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.

Step 5

Chefs Tip: This recipe works well with other tart fruits, such as gooseberries or redcurrants.

Step 6

Chefs Tip: 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.

Step 7

Chefs Tip: For a vegan version, use a soya or coconut-based non-dairy alternative.

↑Support creators by visiting their site 😊