Coconut rhubarb fool
Roasted rhubarb, laced with amaretto, and folded through coconut yogurt. A delicious spring dessert.
After the depths of winter, I love the colours of spring - fresh vibrant tulips, the lime green of new leaves on our oak tree, and the scarlet stems of new season rhubarb.
Rhubarb can be a dividing flavour - super tart on its own, it needs a decadent dressing of sugar to balance and sweeten. Brown sugar works best here as it lends a caramel note which adds a layer of complexity which white sugar doesn't. By roasting the stems until they start to break down and fall apart, they will release their juices which will mix with the sugar to create a goey sauce packed full of flavour.
Here I've folded the roasted rhubarb through coconut yogurt for a delicious dessert, but I also love this piled on top of granola or a steaming bowl of porridge. For a more wintery version, try adding a couple of cinnamon sticks, a star anise, a little zest and juice, and a dusting of fresh grated nutmeg to the roasting dish.