Rhubarb Fool with Crunchy Granola topping

This is an Australian version of Rhubarb Fool, and might I say a healthier recipe for this traditional British dessert. It also works well for breakfast, if you like yoghurt and fruit style breakfasts, even though rhubarb is technically a vegetable often served as a dessert. It is a simple dish to bring to the table, combining honey with the bright, tart flavour of rhubarb, and layering the rhubarb compote with yoghurt, or even thickened cream if you wish. The nutty granola topping exceeded  my expectations and has the wow factor, and is also great to snack on. Rhubarb is in season at the moment, so it is an economical buy and easily found at the supermarkets or Farmers Markets. It doesn't grow well where I live because of the mild Winters and humidity once Spring arrives, so I try to track down a supplier which sources well from down south.  However in cooler Australian climates and the Northern Hemisphere where you are spoilt for choice, good quality rhubarb will cook up beautifully. This is a cinch to make and a dream to eat.

When I saw the very talented Paul West, demonstrate this dish on the ABC lifestyle program Gardening Australia, I was fascinated as we have spent quite a lot of time in England over the years, but I have never been offered Rhubarb Fool to eat although I had heard of it. The Fool originated in England in the 15th or 16th century, so it's a classic. By now there are many interpretations out there of how it can be served. I like to eat elements of a dish separately, and then if I want to mix them together I can. Many of the recipes combine the rhubarb and cream or yoghurt together in the serving dish and that could be easier I suppose, but I like to be able to identify the individual flavours. How about you my friends, do you prefer to have them mixed together or served separately, and have you ever eaten Rhubarb Fool before? Is it too much of a pun to say that any fool can make this dish?

This recipe can also easily suit gluten free diets.

Let's cook:

Ingredients:

Serves 4

6 rhubarb stems or a small bunch, leaves removed and base trimmed, chopped into 5 cm lengths
1/4 cup lemon juice (Half a medium sized lemon, half an orange will also work)
1/2 cup of water
2 tablespoons local Australian honey ( or your local overseas honey)
2 tablespoons Natural yoghurt or thickened cream (A ratio of 3:1 - yoghurt and thickened cream is delicious and still on the healthy side.)
1 tablespoon finely chopped Stem Ginger in Syrup (If you are passionate about ginger like I am, you can also add some interest and heat by adding some finely chopped and drained stem ginger in syrup to the rhubarb or through the yoghurt, about 1 tablespoon, more if you like it hot)  I love to make my own Stem Ginger in Syrup and here is the link to my recipe. LINK

Method:

Place the chopped rhubarb pieces into a cold fry pan, and arrange in one layer
Add the water and lemon juice to the rhubarb
Drizzle the honey over the rhubarb
Heat the fry pan to a medium heat, and cook the mixture for about 5 minutes, or until the rhubarb is softened but still holding it's shape
Remove the rhubarb from the heat and allow to cool




Crunchy Granola recipe:

1 tablespoon coconut oil
2 tablespoons local Australian honey ( or your local overseas honey)
1/4 cup flaked or slivered almonds
2 tablespoons pepitas or linseed
3/4 cup Macadamia nuts, roughly chopped (a must)

Method:

Place your pan on a low heat and add the coconut oil and the honey.
Add the flaked or slivered almonds, the pepitas, and the macadamias. Cook over a steady heat for 5 minutes to toast the nuts.

Allow to cool.

So delicious

To serve, place two tablespoons of yoghurt into a small glass or bowl, and top with one generous tablespoon of rhubarb and a little extra syrup. Finish with one tablespoon of granola. I made this for the two of us and there were plenty of leftovers for the next two nights.

Presentation:

• Doll it up at the end with a couple of mint leaves, or something pretty and edible. If you decide to go without the granola, traditionally it can also be served with a shortbread biscuit, just for something sweet and crunchy.

Best wishes, 

Pauline