Rhubarb & amaretti fool
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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…
Ingredients
Rhubarb
500 g
Artificial sweetener
3.5 tablespoon(s)
Amaretti biscuit
8 biscuit(s)
0% fat natural Greek yogurt
250 g
Instructions
1
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.
2
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.
3
In a bowl combine the crushed biscuits, 2 tsp sweetener and yogurt. Gently fold in the rhubarb.
4
Divide between plates and serve each topped with 1 crumbled amaretti biscuit.
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