Page 30 - Thrapston Life June 2024

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AGA RHUBARB FOOL
Whip up this easy and delicious Fruit Fool dessert with a creamy base of whipped cream, yogurt, and custard, folded with sweet rhubarb. With thanks to Naomi Hansell for sharing this recipe with us.
INGREDIENTS
400g fresh rhubarb, cut into 1cm slices 80g sugar
150ml double cream
150g Greek yogurt
150g custard
A few pistachio nuts or some grated orange zest to finish (optional)
4 - 6 Individual serving dishes or a serving bowl, at least 1 litre capacity.
METHOD
1. Combine the rhubarb and sugar and place in a small pan with 40ml water. Cover with a lid and cook on the AGA boiling plate for a few minutes then on the simmering plate until only just cooked. Cool.
Alternatively, roast the rhubarb and sugar
mixture on a shallow baking tray in the AGA roasting oven, on the 3rd set of runners for 15 mins. Spoon the roasted rhubarb, sugar and all the juices into a small bowl and mix to break up the rhubarb pieces. Cool.
2. Whip the cream and yogurt together until quite stiff. Fold in the custard.
3. Fold the 3/4 of the cooked rhubarb mixture into the whipped cream mixture.
4. Spoon into a serving dish or dishes. Top with the remaining rhubarb and swirl through gently.
This fool is delicious served with a little shortbread biscuit, even better if flavoured with some orange zest.
Serve immediately or keep chilled for up to 72 hours. Not suitable for freezing.
Recipe from: Aga Living
www.agaliving.com
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