Nielsen-Massey Vanillas

Rhubarb and Vanilla Fool

Rhubarb and Vanilla Fool

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3 1/4 cups400 g rhubarb, roughly chopped into short lengths
2-3 tablespoons superfine sugar (also known as golden caster sugar in UK)
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 cup240 ml greek yogurt
1-2 tablespoons confectioners' sugar (also known as icing sugar in the UK), sifted
1 cup240 ml heavy cream (also similar to double cream in UK)
2 tablespoons pistachios, roughly chopped

Heat the rhubarb and sugar together in a pan with a splash of water and bring to a gentle simmer. Occasionally give the pan a shake to stop any rhubarb sticking to the pan and cook until the fruit softens. Stir in the Nielsen-Massey Vanilla Bean Paste and allow cooling. Puree the rhubarb in a food processor.

Put the yogurt in a bowl and mix in the icing sugar until smooth. Gently whisk in the cream (it will thicken as you whisk, so do not overdo it). Ripple through the rhubarb pulp and spoon into pretty glasses or bowls to serve. Finish with a few chopped pistachios on top; delicious with shortbread.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4

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