Rhubarb fool

This is a really quick and simple dessert. You can also use apples, plums, or peaches, mango...

Preparation and cooking time: 25 minutes

Refrigerator: 1 hour

ingredients for 4

450 gr rhubarb

75 gr castor sugar

3 tbsp water

20 cl crème fraiche or greek yoghurt

20 cl crème anglaise

Honey

• Peel the rhubarb and cut into small pieces.
• Cook in a saucepan with the sugar and a little water whilst stirring for 10 minutes.
• Leave to cool.
• Mash the rhubarb into a paste with a fork.
• Mix the crème fraiche (or greek youghurt) and the crème anglaise.
• Add in the rhubarb, and mix. Leave in the fridge for an hour.

Serve topped with a little honey.

I served accompanied with Scottish Shortbread from Chez AnneE Station Gourmande.