Look away now if you like a super-smooth fool. This one isn’t made with the usual pureed fruit, instead soft and sloppy, orange-flavoured roast rhubarb unfurls as it’s stirred through thick, creamy sheep milk yoghurt. It’s a pud to make when you have the oven on anyway, and want something healthy and easy, fruity and not too sweet. It’s served chilled in glasses and looks very pretty skimmed with passion fruit, its sweet-sour yellow-pink juices surprisingly good with rhubarb.
Prep: 15 min
Chilling: 60 min
450g sheep’s milk or Greek yoghurt
300g forced rhubarb
4 tbsp caster sugar
1 juicing orange
2 large passion fruit
Heat the oven to 180C/gas mark 4. Tip the yoghurt into a mixing bowl. Cut the rhubarb in approximately 5mm thick slices. Arrange, snuggled up closely, on a shallow roasting tin. Dredge with sugar and cover tightly with foil. Roast for 10 minutes and leave covered for 10 minutes. Use a micro-zester to zest the orange over the rhubarb. Add the orange juice. Stir the whole lot through the yoghurt. Spoon into small sundae glasses or similar then halve the passion fruit round their middles and scrape juices and seeds between them. Cover and chill for at least 30 minutes to thicken.