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Rhubarb Fool With Toasted Granola

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RTE Chef, Kevin Dundon, shows you how to make a healthy dessert without the hassle.
Ingredients
For granola
  Porridge oats 8 Ounce (225 Gram)
  Flaked almonds 4 Ounce, flaked (110 Gram)
  Hazelnuts 1 Ounce (25 Gram)
  Sultanas 2 Ounce (50 Gram)
  Demerara sugar 2 Ounce (50 Gram)
  Honey 4 Tablespoon
  Mixed fruits 4 Ounce (Apricots, Sultanas, Dates Etc)
For rhubarb compote
  Rhubarb sticks 12 , sliced
  Caster sugar 100 Gram
  Water 1 Tablespoon
  Grenadine syrup 1 Teaspoon
Directions

Meanwhile prepare the granola.Spread the porridge oats, flaked almonds, dried fruits, hazelnuts and sultanas onto a flat baking sheet.
Scatter the demerara sugar over the top of the oat mixture.
Drizzle with the honey and bake in the oven for 15-20 minutes until golden brown and crisp.
Remove from the oven, allow the granola to go completely cold and store in an airtight container until required.

For Rhubarb Compote Bring to the boil for 5-8 minutes. Allow to cool down.
To Assemble the Fool:

Layer up the compote in 6 glasses alternating each layer adding some natural yoghurt and put some granola in the mixture for added crunch.
Continue layering up the yoghurt, granola and compote.
Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Pudding
Interest: 
Holiday, Party, Healthy
Restriction: 
Vegetarian
Ingredient: 
Nut
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2
What better way to pep up on this spring outings than this Rhubar Fool! This pudding from Chef Kevin, is so rich that we almost had to lie down. This is such an easy rhubarb fool to make. It only takes 5 minutes to get the fruit stewed and your granola done. This could be the best dessert for a Summertime or Backyard BBQ.

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