I love a good fruit fool recipe. It’s summery, fresh, and bursting with seasonal fruit flavor – in this case with super fragrant local strawberries and rhubarb. Instead of the traditional whipped cream, I prefer using Greek yogurt, and to give it a bit of dessert feel, I crumbled some speculoos – one of my favorite cookies – on top. Speculoos is a Belgian/Dutch spice cookie that goes extremely well with strawberries but feel free to replace it with graham cracker, oatmeal, or whatever other cookies you’ve got on hand to make it look extra pretty and give it a little crunch. If you’ve got strawberry rhubarb compote leftover from the recipe, definitely use it as a topping for pancakes, overnight oats or in another yogurt!
Note: you don’t need to peel the rhubarb unless it has a super thick skin – I rarely do.
Ingredients
- 450 g rhubarb (washed and sliced into small pieces, about 4 cups)
- 1/2 cup coconut sugar
- 2 cups strawberries, cut in half or quarters
- 1 1/2 cup / 375 ml Greek yogurt
- 2 tbsp honey
- 1 teaspoon vanilla
Instructions
- Place the rhubarb and sugar in a medium saucepan and combine well. Put it on the stovetop on medium heat until it simmers. Let it simmer around 5-7 minutes. Add the strawberries and simmer for another 5 minutes or so until it gets a compote-like texture. Pour it into a bowl and let it cool. Cover and place in the fridge until it is chilled.
- Pour the honey, vanilla and yogurt into a bowl and whip it for a minute or so until it is smooth
- To serve, take 4 glasses or small bowls and in each one, layer a few spoonfuls of honey sweetened yogurt with a few spoonfuls of compote and top with speculoos.
