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    Rhubarb fool.

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    Rhubarb fool.

    • Vegetarian
    • Children's
    • Cooking time: 10 minutes

    Serves: 2


    • 3 large sticks rhubarb, about 250g
    • 2 tbsp light muscovado sugar
    • Juice and zest of ½ orange
    • 150 ml whipping cream
    • 2 tbsp Greek yogurt
    • 2 tbsp icing sugar
    • 1 Waitrose Scottish Stem Ginger Shortbread biscuit, crumbled


    1. Preheat the oven to 220° C, gas mark 7.
    2. Cut the rhubarb into 1 cm lengths and place in a small ovenproof dish with the muscovado sugar and orange juice. Cover and bake for 10 minutes until soft. Leave to cool.
    3. Whip the cream until thick. Add the orange zest, yogurt and icing sugar, then gently stir through the rhubarb. Place in a deep bowl or 2 glasses, then sprinkle the crumbled biscuit on top.

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