Rhubarb yoghurt fool & rhubarb lemonade


Rhubarb yogurt fool Serves: 2

INGREDIENTS FOR RHUBARB FOOL

  • 500g rhubarb
  • 100 ml orange juice
  • 100g caster sugar
  • 1 pinch of salt
  • 450g plain yoghurt
  • 1 drop Red food colouring
  • crunched up GINGER AND CRANBERRY BISCUITS

INGREDIENTS FOR RHUBARB LEMONADE

  • Rhubarb juice
  • clear lemonade
  • 1 drop Red food colouring (for rhubarb lemonade

METHOD FOR FOOL

  1. Trim off ends of rhubarb and cut into 1/2 inch slices
  2. In a saucepan, add orange juice, sugar and salt, bring to the boil then add rhubarb. Return to the boil then reduce to a low heat for 10 minutes, stirring just a couple of times
  3.  Remove rhubarb from heat, sieve juice into a bowl (saving for lemonade) and place  sieved rhubarb in fridge to cool.
  4. Once chilled, remove from fridge and puree 1/2 the rhubarb mixture
  5. Fold into plain yoghurt gently
  6. Add food colouring to remaining rhubarb mixture to boost colour as required then divide the remaining mixture into 2 serving glasses and carefully spoon on the yoghurt mixture
  7. Sprinkle on crushed GINGER AND CRANBERRY BISCUITS 

METHOD FOR RHUBARB LEMONADE

  1. Using the saved rhubarb juice, add a drop of red food colouring to brighten mixture
  2. Pour into a jug and add lemonade and serve