Rhubarb and cardamom fool

‘This simple, light dessert is a great way of using up stewed rhubarb, and the cardamom gives a different dimension. Serve with crisp shortbread or sable biscuits,’ says Jane Baxter, head chef at the Riverford Field Kitchen.

Serves 4

Method

1. Preheat oven to 190ºc/gas 5. Mix the rhubarb, sugar, orange juice and zest together and place in an ovenproof dish. Then add the cardamon pods.

2. Cover and bake for 30-45 minutes or until completely soft. Allow to cool completely. Then remove the cardamon pods and purée the fruit.

3. Next, whip the cream with the yoghurt until just holding. Carefully fold the purée in with the cream so you have a ripple effect, and serve.

Riverford Field Kitchen
Buckfastleigh, Devon, TQ11 0LD.
Tel. 01803 762074.
www.riverford.co.uk