Rhubarb and orange-flower fool with rosemary cantuccini

Description

I have no problem with canned fruit; it's saved me on many occasions. But if rhubarb is in season, then do stew the fresh stuff with a little sugar. This is good for making ahead and chilling until you're ready to serve it.

Ingredients

200g/7oz carton half-fat crème fraîche
200g/7oz carton fat-free Greek-style natural yoghurt
2 tbsp orange-flower water or rose water
540g/1 lb 3oz can rhubarb in syrup
1-2 tbsp icing sugar (optional)
For the rosemary cantuccini
225g/8oz plain flour
175g/6oz golden caster sugar
pinch of salt
½ tsp baking powder
2 eggs, beaten
few drops pure vanilla extract
1 lemon, grated rind only
2 tsp chopped fresh rosemary leaves

Method

1. Stir together the crème fraîche, yoghurt and flower water.
2. Drain the rhubarb and stir the fruit into the fool mixture. If you wish, add a tablespoon or two of icing sugar to taste.
3. Spoon into small glasses, then cover and chill until ready to serve.
4. To make the cantuccini, combine the flour, sugar, salt and baking powder in a large bowl. Make a well in the centre and stir in the beaten eggs, vanilla extract, lemon rind and rosemary.
5. Shape loosely into two logs and transfer to a non-stick baking sheet (spaced well apart). Bake at 200C/400F/Gas 6 for 20-25 minutes until pale golden and set.
6. Using a serrated knife, cut the logs on the diagonal into slices 1cm (0.5in) thick. Arrange on the baking sheet and return to the oven for five minutes until golden.
7. Transfer to a wire rack and leave to cool and harden.
8. Serve a couple of cantuccini alongside each fool.