I love the simplicity of a fool. If you’ve got some cream in your fridge and almost any kind of fruit then you’re pretty much there as far as ingredients go. It’s very much a fuss-free dessert. But just because it’s quick and easy doesn’t mean that it’s not delicious and sophisticated. I think that this particular one certainly is, it’s the touch of fragrant rosewater that makes it feel a little special.
Using skyr lightens it up a little but keeps the base’s lovely mild creamy flavour, unlike Greek yoghurt, which can be a bit tart against the roasted rhubarb.
3 tsp rosewater
3 tbsp sugar (you may want a touch more if you use natural skyr)
250ml double cream
100g skyr (vanilla or natural)
Pre-heat the oven to 180°c.
Give the rhubarb a quick wipe with a piece of kitchen towel and then chop it into 1″ lengths. Toss it with the 3 tbsp of sugar and rosewater and then place it in a baking dish. Roast the fruit until it is tender, which should take about 10 minutes. Leave to cool.
Whip the cream until it holds a very soft peak and then mix in the skyr. Give it a taste and add a touch more sugar if you like. Drain the rhubarb (but keep the syrup – it makes delicious cocktails) and then fold it through the creamy mixture. Divide between four pretty glasses and chill it until you’re ready to serve.