Rhubarb Fool

Everybody is a fool for love sometimes, but I am always a lover of fools..... rhubarb, gooseberry and plum.    For a quick Valentine's pudding, rhubarb or plum fool absolutely fills the bill.   Some fool recipes use custard, but Greek yoghurt is far nicer, and gives a little sharpness to the creamy mixture.

Rhubarb Fool

1lb/400g rhubarb (or plums/gooseberries)

jam sugar to taste (about 100g/4oz)

½ pint/300ml double cream

½ pint/300ml Greek yoghurt

Gently simmer the fruit with the sugar until it is soft but not mushy (add a little water to stop the fruit sticking on the bottom of the pan).    Cool and then mash up – I prefer mine not totally puréed (plums should have the pips removed, and gooseberries do need to be sieved – you don’t want to be picking bits out of your teeth, it’s not romantic!).    Whip the cream, then fold in the yoghurt.   Put a small quantity of the plain fruit into the bottom of a pretty glass, then fold the rest into the creamy mixture.   Chill.  

Enjoy….. 

There are many more exciting new recipes (at least 30 exclusive to the book) in my new book "Kate's Puddings, the Cookbook of the Blog" - simply click on:  www.katespuddings.co.uk