Roasted rhubarb and orange fool

Roasted rhubarb and orange fool

Category: Dessert | Serves: 2 as a dessert

Prep time: 15 minutes, plus cooling and chilling | Cooking time: 15–20 minutes

Ingredients

225g (8oz) fresh rhubarb, cut into 4cm (1½in) lengths (remove any stringy bits)

½–1 tsp finely grated orange zest, or to taste

40–55g (1½–2oz) light soft brown sugar, or according to taste

Juice of ½ orange

2 tbsp half-fat crème fraîche

85g (3oz) thick low-fat natural yoghurt

Extra orange zest, to decorate, in thin strips or finely grated

2 tbsp half-fat crème fraîche

85g (3oz) thick low-fat natural yoghurt

Extra orange zest optional, to decorate, in thin strips or finely grated

  1. Preheat oven to 200°C/180°C fan/gas mark 6. Place rhubarb in a small, non-stick roasting tin. Scatter over finely grated orange zest and sprinkle over sugar; drizzle orange juice over.
  2. Bake, uncovered, in oven for 15–20 minutes or until rhubarb is tender but still just holding its shape.
  3. Remove from oven. Transfer rhubarb and juices to a small mixing bowl; leave to cool. Once cool, cover and chill in fridge for an hour or so.
  4. Put cold rhubarb and crème fraîche into a blender or food processor; blend until smooth. Transfer rhubarb mixture back to mixing bowl; gently fold in yoghurt until combined.
  5. Spoon into serving glasses or dishes; serve immediately or chill before serving, if you like. Decorate with extra orange zest (if using).Roasted rhubarb and orange fool

Cook’s tips

  • Try omitting the finely grated orange zest and replace with a sprinkling of ground ginger.

Nutritional information

Roasted rhubarb and orange fool nutritional information