Roasted rhubarb and orange fool

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Why recepie famous for?

Roasted rhubarb and orange fool A wonderful way to showcase fresh rhubarb, this fruity fool creates a delicious dessert.

Ingredients

225 g (8noz) fresh rhubarb, cut into 4 cm (1½in) lengths (remove any stringy bits)
½–1 tsp finely grated orange zest, or to taste
40–55ng (1½–2oz) light soft brown sugar, or according to taste

Juice of ½ orang

2 tbsp half-fat crème fraîche
85g (3oz) thick low-fat natural yoghurt
Extra orange zest, to decorate, in thin strips or finely grated
2 tbsp half-fat crème fraîche
85g (3oz) thick low-fat natural yoghurt
Extra orange zest optional, to decorate, in thin strips or finely grated

Instructions

Preheat oven to 200°C/180°C fan/gas mark 6. Place rhubarb in a small, non-stick roasting tin. Scatter over finely grated orange zest and sprinkle over sugar; drizzle orange juice over.
Bake, uncovered, in oven for 15–20 minutes or until rhubarb is tender but still just holding its shape.
Remove from oven. Transfer rhubarb and juices to a small mixing bowl; leave to cool. Once cool, cover and chill in fridge for an hour or so.
Put cold rhubarb and crème fraîche into a blender or food processor; blend until smooth. Transfer rhubarb mixture back to mixing bowl; gently fold in yoghurt until combined.
Spoon into serving glasses or dishes; serve immediately or chill before serving, if you like. Decorate with extra orange zest (if using).

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