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	Podcast:		Recipe for the day
	Episode:		Rhubarb fool
	Category:		Arts
	Duration:
	Publish Date:		2018-03-07 16:09:53
	Description:		Rhubarb fool Why is Rhubarb fool called a fool? Is it foolish? Some say it comes from the French ‘fouler’ to crush. I think it is just tat you’d be a fool not to love it. Ingredients 450 g rhubarb 150 g soft brown sugar 50 ml orange juice 50 ml water 400 ml double cream 400 g full fat Greek style yoghurt 1/2 to 1 teaspoon vanilla extract Cut the rhubarb into 2 cm chunks Place in a pan with 100 g of the sugar, orange juice and water Bring to the boil, stirring all the time and them simmer for 4 - 5 minutes until the rhubarb falls Strain the juice from the rhubarb - keeping the juice and all the rhubarb to cool Put the syrup back into the pan with the rest of the sugar and simmer for 10 minutes until it thickens and reduces Whip the double cream to the soft peak stage and then fold in the yoghurt and vanilla Fold in the rhubarb, and spoon into 6 serving dishes / glasses Chill for 3 - 4 hours and serve with some of the cooled syrup on the top
	Total Play:		0

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