You will love this simple rhubarb fool recipe that uses seasonal rhubarb.
I was lucky enough to have a neighbour drop me off loads of fresh rhubarb on my doorstep and this rhubarb fool recipe was the perfect recipe for using it.
This rhubarb fool was a huge hit with my wife and daughter.
Where is this recipe from?
When rhubarb is in season, I always think of my grandfather’s rhubarb fool recipe. I think he called it rhubarb pudding.
My grandparents had a huge vegetable garden and I remember harvesting the rhubarb for many different dishes. So this is my grandfather’s rhubarb fool recipe but out of necessity, I changed it today.
When he used to make this, he used his own preserved fruit chutneys. I didn’t have anything like that on hand but looking through my cupboard I found a jar of Patak’s mango chutney.
Why not? I love the stuff and knew it would work wonders in my rhubarb fool recipe. It did!
In fact, I think I improved the recipe with this one. You might know that Patak’s mango chuntey is mildly spiced and I love that bit of zing it gave the dessert.
With the yoghurt and cream, the dessert wasn’t at all what you might call spicy. But it did have a nice kick to it.
So I hope you give this one a try. I know I’ll be making it again very soon.
Dig in!
My daughter liked this so much, she served herself some more for breakfast! No me. I loved it but I had a dosa.
Rhubarb Fool With an Indian Touch
Ingredients
- 1 KG/ 2.2 IB washed and loosely chopped rhubarb
- 2 tsps. vanilla essence
- 5 tbsp white wine
- 150 g / 5.3 oz. mango chutney (I used Pataks)
- 200g/ 7 oz. Greek yogurt
- 600 ml double cream
- Sprig of mint for decoration
Instructions
- Put the rhubarb in a sauce pan with the vanilla essence, white wine and mango chutney over medium heat.
- Bring to a simmer until the rhubarb is soft, this will take around 30 minutes. As the rhubarb cooks, it will release moisture into the pan. Stir often.
- Leave to cool for at least 30 minutes.
- In a mixing bowl whip the double cream until it is thick. Fold in the Greek yogurt and then pour in the rhubarb mixture. Spoon the mixture into serving bowls and chill.
- Add a sprig of mint to the top of each dish to serve.
- There, it is as simple as that. A perfect Spring time dessert!
If you enjoy this recipe, you might like to try my chilli chocolate ice cream recipe. The perfect dessert for spice fans!
I hope you like this easy rhubarb fool recipe. If you do give it a try, please don’t be a stranger. Leave a comment. I’d love to hear from you.