Recipe: rhubarb fool

Celebrate April with this easy pudding from Olive Magazine. 


You will need


• 450g rhubarb

• 5 tbsp golden caster sugar

• 300ml double cream

• 100ml Greek yoghurt

• Mint leaves


1. Chop the rhubarb and put in a pan with 5 tbsp golden sugar and cook until soft. Set aside and allow to cool. Drain some of the juice and keep for serving.

2. Whisk the cream until soft peaks can be formed, then fold in the yoghurt and rhubarb.

3. Divide the mixture into serving dishes then chill in the fridge. When ready to serve, garnish with mint leaves and the remaining juice.


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