Whip up this easy and delicious Fruit Fool dessert with a creamy base of whipped cream, yogurt, and custard, folded with sweet rhubarb. Perfect for a summer treat or a fancy dinner party, this classic British dessert can be customised with your favourite fruits and toppings. Many thanks to AGA Demonstrator Naomi Hansell for sharing this lovely recipe with us.
Ingredients
400g fresh rhubarb, cut into 1cm slices
80g sugar
150ml double cream
150g greek yogurt
150g custard
A few pistachio nuts or some grated orange zest to finish (optional)
4 - 6 Individual serving dishes or a serving bowl, at least 1 litre capacity.
Method
1. Combine the rhubarb and sugar and place in a small pan with 40ml water. Cover with a lid and cook on the AGA boiling plate for a few minutes then on the simmering plate until only just cooked. Cool.
Alternatively, roast the rhubarb and sugar mixture on a shallow baking tray in the AGA roasting oven, on the 3rd set of runners for 15 mins. Spoon the roasted rhubarb, sugar and all the juices into a small bowl and mix to break up the rhubarb pieces. Cool.
2. Whip the cream and yogurt together until quite stiff. Fold in the custard.
3. Fold the 3/4 of the cooked rhubarb mixture into the whipped cream mixture.
4. Spoon into a serving dish or dishes. Top with the remaining rhubarb and swirl through gently.
This fool is delicious served with a little shortbread biscuit, even better if flavoured with some orange zest.
Serve immediately or keep chilled for up to 72 hours. Not suitable for freezing.
To serve a crowd using the AGA trifle bowl (16 servings)
Ingredients
1kg - 1.2kg rhubarb, cooked as above
600ml double or whipping cream
500g greek style yogurt
400g tin or carton of ready made custard
1. Make as above, mixing 3/4 of the cooked rhubarb into the cream.
2. Take a beautiful serving dish, the AGA trifle bowl is perfect, spoon half of the remaining rhubarb into the bowl and spread to the edges of the base.
3. Spoon half of the creamy mixture on top.
4. Add the remaining cooked rhubarb and finally the rest of the creamy mixture.
5. Insert a knife and gently move it through the mixture to swirl the rhubarb through.
6. Finish with some chopped pistachio nuts. Chill until serving for up to 72 hours.
This recipe works with many different soft fruits. Here are some ideas for variations. Use the same weight of fruit as the recipe. Keep some of the fruit whole or sliced to decorate the top.
Blackcurrant
Damson
Raspberry
Rhubarb and Strawberry
Cook the fruit if necessary (blackcurrants, damsons) as above or whizz in a food processor and push through a sieve (raspberries, strawberries). Use the cooked rhubarb in the recipe.
