ELDERFLOWER AND RHUBARB FOOL WITH SWEET CICELY YOGHURT – Serves 2
Method Blitz the sweet cicely, yoghurt and sugar using a stick blender until smooth and check for sweetness. Adjust as necessary. Set to one side.
Rhubarb and Elderflower Fool 1 large stick of rhubarb 50ml elderflower cordial 20g sugar 1 strip of orange zest 200ml double cream
Method Chop the rhubarb into 1” pieces and place in an oven proof pan, pour over 50ml of the elderflower cordial and add the sugar and orange zest.
Place the pan on a medium heat and bring to the simmer, place the pan in the oven for 10-15 minutes until the rhubarb is tender but not falling apart, remove the rhubarb and set to one side.
Taste the syrup and add more sugar if needed. Allow to cool.
Whip the cream to soft peaks.
o assemble the fool
Fold the 3/4 of the rhubarb and syrup into the cream then 3/4 of the yoghurt. Place the fool into 2 glasses and then top with a little more yoghurt and finally the rhubarb and syrup. Garnish with a sweet cicely leaf and serve.