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