Rhubarb Fool
- 1 1/2 pounds organic rhubarb
- 1/2 cup caster (superfine) sugar
- 1 teaspoon fresh ginger root, peeled and finely chopped
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup best quality Greek yogurt, such as Fage
- sliced crystallized ginger to taste
- Preheat oven to 350 degrees. Wash, trim and cut rhubarb into one inch pieces. Place in 9 X 11 glass baking dish. Sprinkle with sugar, fresh ginger and cinnamon. Mix lightly with hands to coat fruit. Bake for 30 minutes, or until fruit is tender.
- Drain the cooked rhubarb, reserving its juices. Puree the rhubarb in processor, adding 2 T. of the juice and the vanilla. Allow the puree to cool in a glass or ceramic bowl. Once cooled, fold half the puree into the yogurt and pour into a one quart serving dish. Carefully spoon the rest of the puree on top of the dessert. Garnish with slices of crystallized ginger.
- Cover the dessert with plastic and chill in fridge until serving. Note: you can also divide the dessert into 4 individual dishes before chilling and serving.
rhubarb, caster, fresh ginger root, cinnamon, vanilla, yogurt, ginger
Taken from food52.com/recipes/4304-rhubarb-fool (may not work)