Kevin’s Apple & Rhubarb Fool

Kevin’s Apple & Rhubarb Fool 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.

4 people 25 minutes 10 minutes


  • 110 g Caster Sugar
  • 0 tsp Ground Ginger
  • 2 medium SuperValu Cooking Apple peeled and chopped
  • 5 stick SuperValu Rhubarb washed and chopped
  • 3 tbsp Water

Nutty Topping

  • 110 g Porridge Oats
  • 75 g Sultanas
  • 25 g SuperValu Brown Sugar
  • 50 g SuperValu Goodness Flaked Almonds
  • 1 tbsp SuperValu Honey


  • 175 ml Natural Yogurt or whipped cream


  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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