POACHED RHUBARB WITH ROSE WATER & YOGHURT FOOL
David Neville
![](https://www.cuisine.co.nz/wp-content/uploads/2021/06/Cuisine-Magazine-David-Neville-Recipe-Poached-Rhubarb-with-Rose-Water-and-Yoghurt-Fool-1-754x1024.jpg)
tags:rose water, yoghurt, rhubarb
Serves
4Preparation
15 mins plus cooling timeCook
20 minsIngredients
1 vanilla bean, split | |
400g caster sugar | |
30ml rose water | |
4 long rhubarb stalks, cut into 4cm lengths | |
2 gelatine leaves 220 bloom (standard strength; optional) | |
350ml cream | |
150ml Greek-style yoghurt | |
1 tablespoon pink peppercorns |
A fool is the easiest dessert in the world. It had its heyday in the 70s and nothing says 70s food more than desserts in glasses.
Instructions
1. | Place the vanilla bean, 300g of the sugar, 20ml of the rose water and 500ml water in a medium pot with a lid. |
2. | Bring to the boil, then drop in the rhubarb and return to a simmer. |
3. | Remove from the heat, cover and allow to stand for 15 minutes. |
4. | Place the gelatine in a small bowl of cold water to bloom. |
5. | In a second pot, put 100ml of the cream and the remaining 100g sugar and place over a low heat to dissolve the sugar. |
6. | When you see steam beginning to rise, remove from the heat. |
7. | Remove the gelatine from the water and squeeze out any excess water. |
8. | Add to the cream and stir to dissolve. |
9. | Allow to cool to room temperature. |
10. | Transfer the cooled cream to a large bowl and add the remaining 250ml cream and 10ml rose water. |
11. | Whisk to medium-stiff peaks. |
12. | Fold through the yoghurt and set aside in the fridge. |
13. | Remove the rhubarb from the poaching liquid and allow it to fully cool. |
14. | Carefully divide between 4 standard- sized glasses. |
15. | Drizzle 1 tablespoon poaching liquid into each glass. |
16. | Remove the fool from the fridge and stir it with a spatula to aerate it. |
17. | Divide the fool between the glasses. |
18. | Return to the fridge until ready to serve. |
19. | Lightly crush pink peppercorns between your fingers to loosen the shell from the seed. |
20. | Spread out on baking paper and gently blow to separate the pink shells. |
21. | Use to decorate the fools. |
Food styling, recipes & photography David Neville
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