Rhubarb and yoghurt fool
With just three ingredients, this is a really speedy fool that's both tangy, sweet and a beautiful deep pink in colour.
Instructions
Preheat the oven to 180°C.
Wash and chop the rhubarb into 5cm pieces. Place on a baking dish in a single layer and sprinkle with the sugar. Bake for about 20 minutes, until the rhubarb is soft.
When cooked, remove the rhubarb from the oven. Place in a blender and whiz until smooth.
Combine the yoghurt and rhubarb mixture together and gently mix. Spoon into glasses and sprinkle with a little extra sugar if desired.
- Recipe by:
- Niki Bezzant
First published August 2005
Recipe Information
Portions: 2
Time to make: 35 minutes
- High calcium
Ingredients
- 4 stalks rhubarb
- 2 tablespoons brown sugar
- 1 cup Greek yoghurt (I used Cyclops)
Nutrition Information
| per serve | |
|---|---|
| Energy |
615
kJ
(148 Cals) |
| Protein | 5.0g |
| Fat - saturated |
6.4g
3.7g |
| Carbohydrates - sugars |
15.9g
15.9g |
| Dietary Fibre | 1.5g |
| Sodium | 56mg |
| Calcium | 245mg |
| Iron | 0.5mg |
| * NS: Not specified | |
HFG Tip
Rhubarb is available most of the year, but it's at its best from May until October. When choosing rhubarb, look for firm crisp stalks that aren't wilted or floppy. Store it in a plastic bag in the fridge; it will keep for up to a week. Wash rhubarb before cooking and remove and stringy pieces from large stalks with a vegetable peeler.
