Ingredients
For the rhubarb and rose fool
2 sticks rhubarb, trimmed, green flesh chopped, pink flesh sliced diagonally
100ml/3½fl oz water
5 tbsp caster sugar
1 lemon, zest only
1 vanilla pod, split
150ml/5fl oz double cream, whipped until soft peaks form when the whisk is removed
1 tbsp icing sugar
2 tbsp Greek-style yoghurt
1 tsp rosewater
½ lemon, juice only
To serve
6 crystallised rose petals (optional)
1 tbsp flaked almonds, toasted
icing sugar, for dusting
Method
1. For the rhubarb and rose fool, heat the green rhubarb, half of the water, two tablespoons of the caster sugar and the lemon zest in a saucepan over a low to medium heat for 5-6 minutes, or until the rhubarb has softened.
2. In a separate saucepan, simmer the remaining water and caster sugar over a medium heat for 2-3 minutes, or until the mixture has thickened to a syrup. Add the pink rhubarb and vanilla pod and poach the rhubarb in the syrup for 3-4 minutes, or until it is just tender.
3. Remove both pans from the heat and set aside to cool. Once the contents have cooled, chill them in the fridge for 15-20 minutes.
4. Fold the Greek-style yoghurt into the whipped cream, then stir in the rosewater, lemon juice and the cooled, stewed green rhubarb until well combined.
5. To serve, spoon some of the pink stewed rhubarb into a glass serving dish, then cover it with the fool mixture. Repeat until all the mixture has been used, finishing with the fool mixture, then decorate the top with three pieces of pink rhubarb and sprinkle with the crystallised rose petals, if using, and the toasted almonds. Dust with icing sugar.
