POACHED RHUBARB WITH ROSE WATER & YOGHURT FOOL

15 mins plus cooling time

20 mins

	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

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