Desserts, FruitAlison Lambert

Desserts, FruitAlison Lambert

this is one of those desserts, that is so ridiculously easy to prepare and so versatile. Simply change the fruit with the seasons, try roasted or stewed apricots, plums or peaches instead of the rhubarb.

RHUBARB AND CARDAMOM FOOL
Rhubarb and cardamom go together so well, this combination with the addition of yoghurt and a little cream is a refreshing dessert for Spring!

Serves 6
450g rhubarb, coarsely chopped
150g caster sugar
Juice and grated zest of 1 orange
3 cardamom pods
100ml cream
100ml Greek Yoghurt

Mix the rhubarb, sugar, orange juice and zest together and place in an ovenproof dish. Add the cardamom pods. Cover and bake in an oven preheated to 190`C for 30-45 minutes, until the rhubarb is completely soft. Remove from the oven and leave to cool completely. Take out the cardamom pods and puree 2/3 of the fruit. Mix the puree fruit with the remainder and set aside.
Whip the cream with the yoghurt until it just holds its shape. Carefully fold the most of the puree through the cream so you have a ripple effect, then transfer the mixture to serving dishes/glasses, chill before serving. To finish off, drizzle over any of the deliciously pink rhubarb and syrup.