Quintessentially English, I just love the simplicity of a fool. I have made it vegan buy swapping the whipped cream for whipped coconut yogurt, but you could use whipped coconut milk. I also added rose water the yogurt, because I love the light fragrance, but this is optional. A little biscuit is nice to serve with this, a pistachio shortbread would be perfect.
400g forced rhubarb
400g coconut yogurt
6 tbsp. maple syrup or syrup of choice
1 tbsp. rose water (optional)
chopped Pistachio nuts to serve.
2 tbsp. caster sugar
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