Recipe: Foolish Mess

I am posting this recipe solely for the sake of being able to use this title.  Really, who wouldn’t want to eat something with such a silly name?  But it is also a logical name, because Foolish Mess is essentially a cross between Eton Mess and Rhubarb Fool – or it would be if I could bear to use that much cream.  It’s essentially a mixture of yoghurt and whipped cream with puréed rhubarb, fresh strawberries and pieces of meringue.

Which is another way of saying, it’s basically the perfect dessert.  Enjoy.

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500 g  rhubarb
75 g vanilla sugar
350 g low fat Greek yoghurt
150 g thickened or double cream
150 g strawberries, sliced
50 g meringues, crumbled

Now what will you do with it?

EAT IT.

Oh, you want a proper recipe?  Fine then.

Pre-heat your oven to 200°C and cut your rhubarb into short lengths.  Put the rhubarb in a tray with the vanilla sugar and toss to combine.  Use your fingers – it’s more fun.

Don't you just want to eat that straight off the tray?  I do, and that's even knowing it's raw...

Don’t you just want to eat that straight off the tray? I do, and that’s even knowing it’s raw…

Cover the tray with foil and bake for 45 minutes, or until the rhubarb is soft but holds its shape.  Let cool.  You can do all of this a day or two ahead of time, and by all means double the rhubarb and use the rest for something else (breakfast with granola, or vegan rhubarb ice-cream (recipe pending!).

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Once the rhubarb is cool, pour it and its juices into a blender and blend until fairly smooth.

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If you are using thickened cream, whip it in a large bowl until soft peaks form.  If you are using double cream, you won’t need to whip it.  Either way, combine it with the yoghurt.

Stir in the rhubarb.  Let the mixture remain streaky.  This is your basic rhubarb fool.  Actually, it’s a low-fat version, because usually rhubarb fool is made with all whipped cream.  And look!  You have your daily serve of dairy!  And at least one, possibly two serves of fruit!  This dessert is practically a *health food*!

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You now have two choices.  You may fold in the strawberries and crushed meringue, or you can go the parfait route, which is much more fun.

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If you decide to do this, simply layer fool, strawberries, and crushed meringue in a tall glass.  You should be able to get two or three layers in a glass, depending on how greedy you are feeling and how big the glasses are.

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Serve with love.

Variations

This recipes is vegetarian, gluten free and nut free, and also low fructose, but it’s definitely not dairy free and the meringues mean it isn’t egg free, either (though the fool itself is egg-free, of course, and it’s pretty lovely as it is).  And no, it isn’t especially low GI, either.  The fool itself *might* be, but again, the meringues say no.

You could try using coconut yoghurt instead of the yoghurt and cream, but I’d think it would be rather rich.  Then again, you could always embrace this and add some toasted flaked coconut to the layers.

In terns of flavour, any fruit puree will work here.  And you can have lots of fun with interesting meringues, as I did!

This would go nicely with some vanilla shortbread, I think.  Just in case you didn’t have enough dessert on your plate…

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