Name: Rhubarb fool
Prep time: 10 minutes + 30 minutes to cool
Cook time: 6 minutes
Yield: 6
Ingredients: 400g rhubarb, cut in 1cm chunks; artificial sweetener to taste (equivalent to 8 tsp sugar, such as 8 stevia tablets, crushed); 150g 0% fat Greek yogurt; 100g reduced-fat crème fraiche

A pudding of stewed rhubarb, sweetened with artificial sweetener and folded into low-fat yogurt and crème fraiche.

Serves

Prep

10 minutes + 30 minutes to cool

Cook

6 minutes

Each 117g serving contains (excludes serving suggestion)

KCal

Carbs

2.8g

Fibre

1.2g

Protein

3.6g

Fat

2.6g

Saturates

1.7g

Sugars

2.0g

Salt

0.04g

What makes a healthy, balanced diet?

Ingredients

400g rhubarb, cut in 1cm chunks

artificial sweetener to taste (equivalent to 8 tsp sugar, such as 8 stevia tablets, crushed)

150g 0% fat Greek yogurt

100g reduced-fat crème fraiche

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Method

Step 1

Add the rhubarb to a pan with 3 tbsp water. Bring to the boil, turn down the heat, add a lid and simmer for 6 minutes, stirring regularly, adding another tablespoon of water if it starts to stick. The rhubarb should be soft, but still hold its shape.

Step 2

Transfer the rhubarb to a bowl and add the artificial sweetener. Mix well and taste adding a little more artificial sweetener if needed, then leave to cool. Remember the yogurt contains natural sugars so don't over sweeten.

Step 3

In a bowl, mix the yogurt and crème fraiche together and fold in the rhubarb. Place in glasses and chill before serving.

Recipe tips

Can be made in advance and kept in the fridge for a few hours. Or if you want to make it a day before serving, just chill the rhubarb separately and mix with the yogurt and crème fraiche when needed.
This recipe works well with other tart fruits, such as gooseberries or redcurrants.
You can use most fruit, although you won't need to sweeten it quite as much if the fruit is sweet. Try apricots, peaches, nectarines, raspberries or cherries.
For a vegan version, use unsweetened soy or coconut-based yoghurt.