Rhubarb yoghurt fool
4/11/2007
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Ingredients
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| 300 g | Rhubarb |
| ⅓ cup | Sugar |
| ⅓ cup | Water |
| ½ cup | Cream |
| ½ cup | Plain unsweetened yoghurt |
| 1 to taste | Icing sugar |
Directions
- Place trimmed rhubarb, cut into 1cm lengths and sugar in a saucepan with water and cook over a gentle heat for 10 minutes, stirring until sugar dissolves and rhubarb is soft. Remove to cool, then refrigerate until cold.
- Fold the cold rhubarb together with lightly whipped cream and plain yoghurt, adding a little more icing sugar to sweeten, if necessary.
- Spoon into serving glasses and chill until ready to serve.
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