Dessert•indulgent
Rhubarb Fool With an Indian Touch
Great Curry Recipes recipe - dessert
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 KG/ 2.2 IB washed and loosely chopped rhubarb
- 2 tsps. vanilla essence
- 5 tbsp white wine
- 150 g / 5.3 oz. mango chutney (I used Pataks)
- 200g/ 7 oz. Greek yogurt
- 600 ml double cream
- Sprig of mint for decoration
Instructions
- 1
Put the rhubarb in a sauce pan with the vanilla essence, white wine and mango chutney over medium heat.
- 2
Bring to a simmer until the rhubarb is soft, this will take around 30 minutes. As the rhubarb cooks, it will release moisture into the pan. Stir often.
- 3
Leave to cool for at least 30 minutes.
- 4
In a mixing bowl whip the double cream until it is thick. Fold in the Greek yogurt and then pour in the rhubarb mixture. Spoon the mixture into serving bowls and chill.
- 5
Add a sprig of mint to the top of each dish to serve.
- 6
There, it is as simple as that. A perfect Spring time dessert!