Introduction :

This is a prettier and healthier version of rhubarb fool, nice though that is! Greek yoghurt has fewer calories than the cream traditionally used for the fool and also has the advantage of making a much lighter, fresher tasting pudding. It is still wonderfully creamy though.

Layered in glasses it looks very pretty, however ramekins or other small dishes can be used instead.

Although this is simplicity itself to make, you could make things even simpler by serving the rhubarb straight from it’s baking dish with a separate bowl of the sweetened Greek yoghurt alongside.

Method :

1. Preheat the oven to 200C/400F/Gas6/Aga baking oven. Cut the rhubarb into chunks about 1”/2.5cm long and spread over the bottom of an ovenproof dish big enough to take the rhubarb roughly in one layer. Sprinkle over the caster sugar and elderflower cordial.
2. Cook for 10-12 minutes until the rhubarb is just tender and still holding its shape. The time will depend on the thickness of the rhubarb. Allow to cool in the dish.
3. Put to one side 12 nice pink pieces of rhubarb, for decoration. Then put a spoonful of rhubarb into the bottom of four pretty glasses. In a bowl, mix the yoghurt with some icing sugar, to taste and spoon a dollop of this on top of the rhubarb. Add another layer of rhubarb and of yoghurt and finally arrange the reserved rhubarb on the top with a spoonful of the rosy pink syrup. Cover and chill well before serving.