When it comes to puddings, there's few simpler than a fool. All it requires is delicious fresh fruit and top quality dairy. This recipe, by our friend Hannah from Herbs & Wild, uses rhubarb, but the recipe would work just as well with whatever fruit is in season when you wish to make these scrumptious fools.
Served with a crumbly oaty biscuit (like Hob Nobs, but even tastier!) it's the perfect sweet treat. Enjoy!
Preheat the oven to 180.
Start by making the biscuits. Combine the butter, sugar and honey until they come together. You could do this by hand using a spoon or using a mixer with the paddle attachment. Add the remaining ingredients and combine until you have a biscuit dough. Roll out to 3mm thick between parchment paper and then place in the fridge to firm up for about 30 minutes.
Cut the biscuits into rounds, then place on a lined baking sheet and bake for approx 12 minutes until golden and crisp.
Meanwhile, chop the rhubarb into 4cm lengths. Place in an oven proof dish with the sugar, lemon juice and zest, and honey. Cover with foil and bake at 180 for about 15 minutes until soft but just holding its shape. Let it cool. If the rhubarb has released a lot of juice it is worth straining it - reserve the syrup.
Combine the yogurt with 2/3 of the rhubarb and mix together so that the rhubarb breaks down a little. Whip the cream to soft peaks then fold through the yoghurt mix. Divide into ramekins or glasses, top with the remaining rhubarb (and a drizzle of the syrup, if you wish) before serving with the biscuits on the side.
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