Rhubarb Yoghurt Fool
The Rhubarb Triangle is a 9-square-mile (23 km2) area of West Yorkshire, England famous for producing early forced rhubarb. It is delineated by Wakefield, Morley, and Rothwell, and it includes the villages of Carlton, East Ardsley, Kirkhamgate, Lofthouse, and Stanley.
In 2010, Yorkshire Forced Rhubarb was awarded Protected Designation of Origin(PDO) status by the European Commission's Protected Food Name scheme.
Rhubarb (Rheum × hybridum) is a plant native to Siberia. Its name derives from the Latin expression Rheum barbarum, the barbarian from the banks of the River Rha (Volga). Rhubarb thrives in the wet cold winters in Yorkshire.
Rhubard Yoghurt Fool
Ingredients
- 570g fresh rhubarb
- 75g golden caster sugar
- 1 teaspoon chopped fresh root ginger
- 200ml thick Greek yoghurt
- 2 pieces of stem ginger
Method
- Trim and wash the rhubarb and cut it into 2.5 chunks.
- Place in a baking dish, sprinkle with the golden caster sugar, and add the chopped fresh root ginger, then cook in the oven, for 30-40 minutes, until tender.
- After that tip it into a sieve set over a bowl to drain off the excess juice.
- Puree the rhubarb along with 2 tablespoons of the reserved juice.
- When cold, fold half the puree into a bowl containing the Greek yoghurt, then divide it between 4 serving glasses and spoon the remaining puree on top.
- Finally, cut the stem ginger into matchstick lengths and use them to garnish the fool.
- Cover and refrigerate until needed.
