Masterchef regular and Michelin-starred Pied a Terre founder David Moore has 30 years experience in the hospitality industry. This rhubarb fool, created by David, has appeared on the Pied a Terre menu and remains a firm favourite with fans – and with David himself!
Serves 4 minimum
Preparation time: 25min
Cooking time: 25min
- Place rhubarb in a pan with a lid. Add the vanilla, caster sugar and a splash of water. Cook over a gentle heat, stirring occasionally, until the rhubarb is soft and collapsed. This should take about 10min. Then set aside to cool.
- Preheat oven to 180°C. Take a 10cm slice of pastry and sandwich it between layers of buttered parchment paper. Then sandwich the parchment between two baking trays and bake for 12-14min – the pastry should be golden in colour. If not, give it a bit more time. Set aside to cool, then slice into pastry soldiers.
- Whisk the double cream and icing sugar until nicely thickened (if over-beaten, add a little more cream to loosen). Fold through the Greek yogurt (3tbsp is just a guide) and a couple of spoons of rhubarb and the juices into the whisked cream to give colour and flavour.
- Spoon the fruity cream into a glass, then add a layer of rhubarb, then alternate so that you end up with pretty loose layers.
- If not serving the rhubarb fool immediately, chill. Just before serving, add your pastry soldiers on the side.