Rhubarb Orange Fool Recipe

Roasted rhubarb and orange fool Heart Matters magazine BHF

WEB225g (8oz) fresh rhubarb, cut into 4cm (1½in) lengths (remove any stringy bits) ½–1 tsp finely grated orange zest, or to taste. 40–55g (1½–2oz) light soft brown sugar, or …

1. Preheat oven to 200°C/180°C fan/gas mark 6. Place rhubarb in a small, non-stick roasting tin. Scatter over finely grated orange zest and sprinkle over sugar; drizzle orange juice over. Bake, uncovered, in oven for 15–20 minutes or until rhubarb is tender but still just holding its shape. Remove from oven. Transfer rhubarb and juices to a small mixing bowl; leave to cool. Once cool, cover and chill in fridge for an hour or so. Put cold rhubarb and crème fraîche into a blender or food processor; blend until smooth. Transfer rhubarb mixture back to mixing bowl; gently fold in yoghurt until combined. Spoon into serving glasses or dishes; serve immediately or chill before serving, if you like. Decorate with extra orange zest (if using).
2. Cook’s tips
3. Try omitting the finely grated orange zest and replace with a sprinkling of ground ginger.

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Rhubarb fool Caroline's Cooking

WEBMar 30, 2020 · Put the cream and yogurt in a bowl and beat until relatively stiff peaks form. Set aside a couple pieces of rhubarb to decorate the …

1. Trim the ends off the rhubarb and slice into relatively small slices. Put the rhubarb, sugar and orange juice in a small pan and stir gently to dissolve the sugar. Bring to a low simmer and cook a couple minutes until the rhubarb softens. Try not to stir much as it softens to avoid breaking up the rhubarb.
2. Set the rhubarb aside to cool.
3. Put the cream and yogurt in a bowl and beat until relatively stiff peaks form.
4. Set aside a couple pieces of rhubarb to decorate the top of the glasses and fold the rest into the cream mixture. Divide the mixture between two glasses and top with the reserved rhubarb. Chill until ready to serve.

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