This is a lovely recipe which make you feel like a really good cook. May be that is the reason why it is called fool. It is also an excellent way of using the bananas which are languish in the fruit bowl.
40g/1lb rhubarb, cut into chunks
15ml/1tbsp clear honey
5ml/1tsp ground cinnamon
450g/1lb ripe bananas, peeled and halved
300ml/1/2 pint/1 1/4 cups plain yoghurt
50g/2oz/1/2 cup toasted chopped hazelnuts (optional)
Put the rhubarb, honey, cinnamon and 45ml/3tbsp cold water in a pan and stew gently until the rhubarb is tender. Cool slightly and place in a blender of food processor with the bananas. Run the machine until the mixture is smooth (you can also use an hand blender). Leave until cold, then fold the yoghurt. Turn into individual serving dishes and decorate with hazelnuts or a biscuit. Chill before serving.
The is a version for the autumn collection where the rhubarb is replaced by apple and 1/4 tsp of ground cloves is the substitute for cinnamon
I made this recipe with Rhubarb from Anne and Oliver's allotement. It is wonderful to see all what they have managed to grow over 3 seasons so as home grown deserve a bit more publicity, I thought it would be good to link this post to Andrea Myers' Grow Your Own and enter the round up.