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Rhubarb custard fool

Rhubarb Custard Fool

Wendy Faulkner
Rhubarb custard fool makes a lovely light dessert. Using yogurt rather than cream means it's much lower in fat, but it still tastes deliciously creamy. It's quick and easy to make, and it's also relatively low in sugar.
5 from 1 vote
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Prep Time 20 minutes
Chilling time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Healthy
Servings 4
Calories 147 kcal

Equipment

  • 2 saucepans
  • 1 whisk

Ingredients
  

Poached rhubarb

  • 350 g rhubarb
  • 2 tablespoon water
  • 2 tablespoon honey
  • 1 teaspoon ground cinnamon

Custard

  • 250 ml milk skimmed or full fat
  • 1 tablespoon cornflour
  • 1 egg or use 2 egg yolks
  • 2 teaspoon sugar
  • ½ teaspoon vanilla extract or use the seeds from half a vanilla pod
  • 200 ml thick natural yogurt

Instructions
 

  • Rinse and trim the rhubarb. Cut into 2 cm pieces. Place in a pan with the water, honey and cinnamon.
  • Place on a low heat and simmer very gently for about 8 minutes until tender. Stir occasionally so that it doesn't stick to the bottom of the pan. Leave to cool.

Custard

  • Place the cold milk, cornflour, egg, sugar and vanilla in a cold pan and whisk until mixed.
  • Place on a low heat and bring to a simmer, whisking constantly. The custard will thicken as it cooks. Simmer for a minute, then remove from the heat. Leave to cool.

Assembly

  • If the custard has set very thick, whisk in a little more milk. It should be thick, but easy to stir.
  • Add one quarter of each of the rhubarb, custard and yogurt to 4 serving glasses. Lightly swirl the layers together.

Notes

Serving suggestion: top with flaked almonds or a few clusters of granola.

Nutrition

Calories: 147kcalCarbohydrates: 23.9gProtein: 7.4gFat: 2.5gSaturated Fat: 1.3gFiber: 1.8gSugar: 18.7g
Keyword Custard, Rhubarb, Summer Dessert
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