Food - Rhurbarb Yoghurt Fool

 Rhubarb Yoghurt Fool


I have been craving desserts recently, this is one of my favourites, perfect for this weather

 Serves: 2
Prep Time: 5 minutes
Cooking Time: 20 minutes (plus cooling time)
Total time: 25 minutes

Ingredients

  • 100g Stewed Rhubarb
  • 1/4 tsp Ground Ginger
  • 150ml Custard
  • 100g Greek Yoghurt (Full Fat)

Equipment

  • 2 Medium Glass Bowls
  • 1 Metal Spoon

 Method

  1. Place your rhubarb into a bowl and add the ground ginger and stir.
  2. In a separate pan heat up your custard if you are cooking it from scratch, or if you are using ready-made, place that into a bowl. Once the custard is cooked place that into a jug or bowl, place some clingfilm (or alternative) on to cool (also to stop a skin on top of the custard)
  3. Tip the cooled custard into the cooled rhubarb and mix  
  4. Then fold in the yoghurt

  5. Place into serving dishes, and place in the fridge to cool
  6. Once cool serve

Nutrition

For this dish I calculated that this had about 21g of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 2 unit of insulin.
 

Rhubarb Yoghurt Fool

Rhubarb Yoghurt Fool
Yield: 2
Author: Nic's Adventures & Bakes
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
I have been graving creamy desserts again, as the hot weather has taken over

Ingredients

  • 100g Stewed Rhubarb (I used frozen, which was fully defrosted)
  • 1/4 tsp Ground Ginger
  • 150ml Custard
  • 100g Greek Yoghurt (Full Fat)

Instructions

  1. Place your rhubarb into a bowl and add the ground ginger and stir.
  2. In a separate pan heat up your custard if you are cooking it from scratch, or if you are using ready-made, place that into a bowl. Once the custard is cooked place that into a jug or bowl, place some clingfilm on to cool (also to stop a skin on top of the custard)
  3. Tip the cooled custard into the rhubarb and mix
  4. Then fold in the yoghurt
  5. Place into serving dishes, and place in the fridge to cool
  6. Once cool serve

Notes:

  • You can add stem ginger, or rhubarb gin as well, or whipped cream to make a proper fool
  • You can use fresh rhubarb, wash your stick of rhubarb, chop into bite-size pieces (not using the ends) and cook in some water till soft, then let cool, you can add sugar or sweetener if need be as the custard is quite sweet I don't use it


Nutrition Facts

Calories

147

Fat (grams)

5

Sat. Fat (grams)

3

Carbs (grams)

21

Fibre (grams)

1

Net carbs

21

Sugar (grams)

8

Protein (grams)

7

Sodium (milligrams)

112

Cholesterol (grams)

49

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Nic xx