Rhubarb Fool

Serves 4


1kg  Fresh Rhubarb Stalks (don’t forget that the leaves are poisonous!)

2 tbsp Honey

2 tbsp Demerara Sugar

300ml Double Cream

300ml Natural Yoghurt


1. Slice and roast the rhubarb with the honey in a roasting tin, covered in foil, for 30 mins at 140c, allow to cool.

2. Whip the cream until thick then fold in the yoghurt.

3. Layer the rhubarb with the cream mixture in individual glasses and sprinkle the sugar over the top. Enjoy!

mmm, a generous sprinkling of muesli over the top could justify this passing as a healthy summer breakfast!

Pictures to follow…



  1. Ooo sounds yummy ! Also try crumbled Ginger biscuits as a topping the flavour combination is divine !

    • Sounds wonderful… Mmm

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