Pic of Rhubarb and cardamom fool

Rhubarb and cardamom fool

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Rhubarb and cardamom fool

Pudding & Cake Serves 5 55 min
Rhubarb and cardamom are a lovely match in this quick and easy dessert. If you'd like to make a healthier version, omit the cream and just use yoghurt. Tone down the sugar slightly and it'll definitely qualify as breakfast, with a handful of granola scattered on top – a very uplifting start to the day.


  • 450g rhubarb, coarsely chopped
  • 150g caster sugar
  • grated zest and juice of 1 orange
  • 3 cardamom pods
  • 100ml double cream
  • 100ml yoghurt


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 190°C/Gas 5. Mix the rhubarb, sugar and orange juice and zest together and place in an ovenproof dish. Add the cardamom pods. Cover and bake for 30-45 minutes, until the rhubarb is completely soft.
  • Step 2

    Remove from the oven and leave to cool completely. Take out the cardamom pods and purée the fruit.
  • Step 3

    Whip the cream with the yoghurt until it just holds its shape. Carefully fold the purée into the cream so you have a ripple effect, then transfer the mixture to serving glasses. Chill before serving.

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