Kevin’s Apple & Rhubarb Fool


This dessert is really delicious and works as a tasty option for dessert or as a power snack. As with most of my recipes feel free to vary the main ingredients for a varied finish-why not considering using mixed summer berries or some delicious gooseberries.

Preparation time: 10 minutes

Cooking time: 25 minutes

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Serves: 4 people

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Nutty Topping


  1. Begin by making the apple and rhubarb compote. Place the chopped apple & rhubarb into a medium sized saucepan with the sugar, ground ginger and the water and allow the mixture to come to the boil.
  2. Reduce the heat and simmer gently for 5-6 minutes, stirring occasionally, until the fruit has softened.
  3. Taste the mixture at this stage. I like to leave the fruit a little bitter but if you wish you can add a little additional sugar at this stage.
  4. Meanwhile heat a large pan.
  5. Add the porridge oats, flaked almonds and brown sugar and cook over a dry heat, stirring continuously for 3-4 minutes until the mixture crisps up a little.
  6. Drizzle the honey over the mixture, add in the sultanas and mix well and continue to cook for a further 2-3 minutes until the mixture turns golden brown.
  7. Transfer this crunchy topping to a large bowl and allow the mix to cool down completely.

To serve

  1. Choose 4 decorative glasses.
  2. Place some stewed fruit at the bottom of each glass, top with some of the natural yoghurt and then some of the nutty topping.
  3. I normally repeat this process in each glass to give an attractive layered effect.
  4. Finish with a layer of the nutty topping.

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