How many fools this recipe makes will depend on the size of your serving glasses, but if you’re looking for a showstopping centrepiece, why not serve it in a large trifle bowl for everyone to dig in?!

Written by: Rachel Phipps

30 minutes

Serves 4-6

These simple yet striking Rhubarb & Pistachio Fools are a great make-ahead dessert for Valentines Day! Making the most of the new season of electric pink forced rhubarb, it is extra indulgent thanks to a layer of pistachio cream (something which can always be omitted for a sharper everyday dessert!).

How many fools this mixture makes will depend on the size of your serving glasses. Alternatively, you can serve it in one big trifle bowl for everyone to dig in!

Ingredients

Available in store

• 400g forced rhubarb, trimmed and cut into chunks
• juice 1/2 orange
• 1 1/2 tbsp caster sugar
• 300ml double cream
• 2 tbsp icing sugar
• 100g thick Greek yogurt
• 2 tbsp pistachio cream
• chopped pistachios, to serve

Instructions

Combine the rhubarb, orange juice and caster sugar in a small lidded saucepan. Set over a medium heat. Once the liquid is bubbling, give it a good stir and place the lid on. Allow the rhubarb to cook for 5-10 minutes until it is just falling apart; the pieces will continue to collapse into a compote as you set it aside to cool.

Whilst the rhubarb is cooling, sieve the icing sugar into the double cream, and whisk it into soft peaks. Fold in the Greek yogurt.

Place 4 dollops of the cream mixture into a separate bowl, and fold through the pistachio cream.

Once the rhubarb is cool, fold 1/3 of it through the remaining cream mixture.

To assemble, spoon a layer of the leftover rhubarb in the bottom of each glass. Then divide the pistachio-flavoured cream between them, then follow with the rest of the rhubarb. Then top with the rhubarb-flavoured cream, and finish each glass with a scattering of chopped pistachios.

Chill for at least 1 hour before serving.

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