Rhubarb and yoghurt fool

Author: Niki Bezzant - Founding Editor

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Serves: 2

Time to make: 35 mins

Ingredients

More weights & measures

4 stalks rhubarb
2 tablespoons brown sugarlight brown cane sugarX
1 cup Greek yoghurt

Instructions

1 Preheat the oven to 180°C.

2 Wash and chop the rhubarb into 5cm pieces. Place on a baking dish in a single layer and sprinkle with the sugar. Bake for about 20 minutes, until the rhubarb is soft.

3 When cooked, remove the rhubarb from the oven. Place in a blender and whiz until smooth.

4 Combine the yoghurt and rhubarb mixture together and gently mix. Spoon into glasses and sprinkle with a little extra sugar if desired.

HFG tip

Rhubarb is available most of the year, but it's at its best from May until October. When choosing rhubarb, look for firm crisp stalks that aren't wilted or floppy. Store it in a plastic bag in the fridge; it will keep for up to a week. Wash rhubarb before cooking and remove and stringy pieces from large stalks with a vegetable peeler.

Nutrition Info (per serve)

Calories 147cal

Kilojoules 615kJ

Protein 5g

Total fat 6.4g

–Saturated fat 3.7g

Carbohydrates 15.9g

–Sugars 15.9g

Dietary fibre 1.5g

Sodium 56mg

Calcium 245mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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