Rhubarb and cardamom fool
Rhubarb and cardamom are a lovely match in this quick and easy dessert. If you'd like to make a healthier version, omit the cream and just use yoghurt. Tone down the sugar slightly and it'll definitely qualify as breakfast, with a handful of granola scattered on top – a very uplifting start to the day.
Ingredients
- 450g rhubarb, coarsely chopped
- 150g caster sugar
- grated zest and juice of 1 orange
- 3 cardamom pods
- 100ml double cream
- 100ml yoghurt
Method
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Step 1
Preheat oven to 190°C/Gas 5. Mix the rhubarb, sugar and orange juice and zest together and place in an ovenproof dish. Add the cardamom pods. Cover and bake for 30-45 minutes, until the rhubarb is completely soft.
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Step 2
Remove from the oven and leave to cool completely. Take out the cardamom pods and purée the fruit.
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Step 3
Whip the cream with the yoghurt until it just holds its shape. Carefully fold the purée into the cream so you have a ripple effect, then transfer the mixture to serving glasses. Chill before serving.
