A colourful and light spring dessert that is perfect for sharing with friends and family. Children absolutely love making this one!
Makes approximately 6 servings
Preparation time is approximately 25 minutes (5 minutes if using tinned fruit)
Cooking time is approximately 30-35 minutes (No cooking required if using tinned fruit)
Ingredients
3 cups of plain full fat yogurt (any type)
2 cups of fresh, frozen or tinned rhubarb chunks
4 cups of fresh or one tin of raspberries (or strawberries)
2 tablespoons of honey (no honey needed if using tinned fruit in light syrup)
Chopped nuts or seeds (optional)
6 mint sprigs (optional)
How to make your Raspberry and rhubarb fools
Combine the fresh or frozen rhubarb with 2 tablespoons of honey in a medium saucepan and cook over a gentle heat until soft. Remove from heat and stir in strawberries. Put in fridge and cool.
If using tinned fruit, drain most of the syrup from these and stir the remaining fruit in their tins or in a bowl to make it smooth.
Stir the yogurt. Swirl the rhubarb and raspberry mixture into the yogurt or use different layers of fruit and yogurt.
Spoon into serving bowls and top with nuts and a mint sprig if using.
'Lighten up' use low fat yogurt and use either fresh and or tinned fruit, omit the honey completly.
Pop it in a jam jar and it will be ideal to add to a packed lunch!
Use soy or goats yogurt if dairy-free.
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