RECIPE: Peach & Rhubarb Fool

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Peach & Rhubarb Fool

2 large peaches
3 large sticks rhubarb
1/4 cup sugar (white is fine)
2tbsp water
1/2 cup of brown sugar
3tbsp agave nectar
1 16oz pot of Greek Yogurt (low-fat if you’re being good.)
1/2 cup heavy cream

Place the peaches in a large measuring jug and cover them with boiling water. Leave them for one minute and then drain off the water. Run them under cold water until you can handle them and then peel off the skins. I use a knife to peel off the little bits of skin than don’t come off easily. Slice and core the peaches and place them in the bowl of your food processor.


Meanwhile, chop the rhubarb and place in a heavy saucepan with the sugar and 2tbsp water. Bring them to a boil and then turn down heat to a low simmer for 15 minutes, or until the rhubarb is soft and mushy. Drain the rhubarb in a colander and set aside until cool.


When cool, add the rhubarb mush to the peaches in the food processor. Add the sugar and yogurt and process until smooth.

Whip up the cream until really thick and add this into the mix. Process for another 10 seconds, then pour the “fool” into a large pretty bowl, or individual sherbet glasses to be chilled. Chill for at least 2 hours and then eat the same day. I served mine with Triple Ginger Thins (from Trader Joe’s,) as ginger is a perfect accompaniment for rhubarb.


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