Spring, Sweet

Rhubarb Fool

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


  1. Preheat the oven to 160°C/fan 140°C/Gas 3. Cut the rhubarb into 2-inch pieces, discarding any rough ends.
  2. Place the rhubarb in a baking dish, and drizzle with 2 tbsp of the maple syrup. Tightly cover with foil, and place in the oven for about 20 minutes. Rhubarb varies in thickness, but when it's ready, it will be completely soft all the way through, and can be broken down with a fork – give it a little longer if you need to.
  3. Once you're happy with how it's cooked, remove the rhubarb from the oven and allow it to cool completely, still covered with the foil.
  4. Once cooled, sieve the rhubarb over a small pan, and set the rhubarb aside.
  5. Add the sugar to the rhubarb juices, bring to the boil, then reduce to simmer until the juices have reduced by about a quarter. Set aside to cool.
  6. Using a mixer or hand whisk, whip the yogurt until it's thick and fluffy. With the mixer still running, gradually add the rest of the maple syrup and the rose water, if using.
  7. Gentle fold the rhubarb through the yogurt, and divide between four serving bowls.
  8. You can keep this in the fridge until ready serve – just add a drizzle of the rhubarb syrup, and some chopped pistachio nuts.

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