Rhubarb & amaretti fool
SmartPoints® value per serving
Rhubarb and custard is as classic a foodie combination as you can get, but there’s so much more you can do with those gorgeous pink stalks…
0% fat natural Greek yogurt
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Trim and slice the rhubarb into chunks, and toss in a bowl with 1½ tbsp sweetener.
- Transfer to a roasting tin and roast for 15 minutes until tender. Set aside to cool, then crush lightly using the back of a fork.
- In a bowl combine the crushed biscuits, 2 tsp sweetener and yogurt. Gently fold in the rhubarb.
- Divide between plates and serve each topped with 1 crumbled amaretti biscuit.