Rhubarb Fool

The novelty of rhubarb is beginning to wear off, as it is now a regular in the veggie box. Which isn't to say that it isn't still being enjoyed! This week we had three sticks of rhubarb and I had a shot at a rhubarb fool - from a recipe adapted from Australian Gourmet Traveller - Thank you Moni and Greta! So, I sliced the rhubarb thin and it went in to a pot with 1/2 cup of caster sugar and the zest and juice of 1/2 lemon. Then stirred over a moderate heat for 5 - 10 minutes and once the rhubarb was tender it was quickly cooled down by stirring over a cold pan of water (I presume to help keep the colour/ flavour/ texture). Once cool I stirred it through a half and half mixture of whipped double cream and half fat greek style yoghurt (about a cup of each i think) and served glass dishes topped with the crystallised ginger, finely chopped, that I came across lurking in the cupboard.

I was really impressed by how rhubarb-ey it tasted and maybe means that from now on I'll be using lemon zest/ juice in place of orange in rhubarb recipes to bring out the flavour.