Rhubarb and yoghurt fool

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 bunch rhubarb, leaves discarded
• 2 tablespoons caster sugar
• 1 teaspoon ground nutmeg
• 4 x 150g tubs low-fat French vanilla yoghurt
• 8 pieces almond bread, to serve

 

Method

1. Trim both ends of rhubarb and discard. Wash stalks well. Chop into 1cm pieces. Place in a saucepan over medium heat. Drizzle with 1 tablespoon water. Add sugar. Cover and bring to the boil. Remove lid and simmer, stirring occasionally, for 5 minutes or until soft and pulpy. Transfer to a bowl. Stir in nutmeg. Cover and refrigerate for 1 hour or until chilled.
2. Layer yoghurt and rhubarb mixture in small serving bowls. Use a spoon to swirl together. Serve with almond bread.