About the Recipe
If you’re from an English-speaking country, you’ve probably heard of a ‘fruit fool’, but this is a lighter, fresher version, which I actually like for breakfast! It’s breakfast-appropriate because the custard or cream base of a traditional fool is swapped for Greek yoghurt.
Having said all that, in the height of Summer when you want something cooling for pudding, then this yoghurty fool is a salve for even the most frazzled of friends.
I’m always looking for new ways to use-up rhubarb, as my Dad grows it in his garden, and he usually has a generous crop, but his is invariably the long, greenish kind. In the supermarkets you can often find smaller, force-grown rhubarb which is redder and gives this fool a lovely pink hue.
I love the combination of the tart rhubarb and the cool yoghurt, but a little word of advice on sugar: you may need a little more than I’ve stated, as crops do vary and you may like it sweeter than I do. You can whizz in a little extra fine caster sugar while the mixture is in the processor if you need to, so do taste it before you spoon it out.
Get Ahead
Store, covered, for up to 2 days in the fridge.
Special Equipment
Food processor or immersion blender
Ingredients
700 g rhubarb, cut into chunks
90 g light brown soft sugar
200 g full-fat Greek yoghurt
Method
Preheat the oven to 160°C fan (180°C / gas mark 4).
Place the rhubarb into a shallow baking dish and sprinkle with the sugar, tossing the fruit about until it’s covered. Bake for about 30 minutes. The rhubarb should now be soft, but if it isn’t quite done, pop it back in the oven for another 5-10 minutes.
When the rhubarb has cooled a bit, scoop it into a food processor with any sugary juices (or a bowl suitable for use with an immersion blender), then add the Greek yoghurt and blend to a purée.
Spoon into small serving dishes or ramekins (I prefer little cocktail bowls if I’m making this as a pudding) and place in the fridge until ready to eat.
Dietary Guide
1 of 5 a day (estimate)
Vegetarian ✔
Vegan ○ (use vegan yoghurt)
Nut-Free ✔
Egg-Free ✔
Dairy-Free ○ (use vegan yoghurt)
Gluten-Free ✔
Alcohol-Free ✔
Please note that this is a guide, not a guarantee. Double-check the recipe's ingredients listing yourself, as well as all listed ingredients on any packaged foods you use.
Wise Words
Don’t use natural yoghurt instead of Greek yoghurt; it’s too thin for this recipe.
Change It Up
These breakfast fools also work with the more traditional gooseberries, but you might need to strain off some of the gooseberries’ roasting juices if you make the swap, or your fool could be too sloppy.