Rhubarb and Almond Fool

Rhubarb and Almond Fool
15 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 1 bunch (approx. 500g) rhubarb, trimmed, cut into 5cm lengths
  • 1/4 cup caster sugar
  • 1/4 tablespoon water
  • 1 teaspoon vanilla essence
  • 1/2 cup caster sugar
  • 2 tablespoons water
  • 50g blanched almonds, blanched, roughly chopped
  • 125g tub PHILADELPHIA Light Spreadable Cream Cheese
  • 1/4 cup cream

How to make it

  1. PLACE rhubarb, sugar, water and vanilla into a saucepan. Cook over a medium heat for 8-10 minutes. Remove from heat and refrigerate.
  2. PLACE sugar and water in a small heavy-based saucepan and heat over a medium-low heat without stirring until mixture starts to brown. Remove from heat, stir through almonds and pour onto a lined baking tray. Allow to set, then process 2/3 until coarse crumbs form. Break remaining into shards to garnish.
  3. COMBINE PHILLY, cream and almond crumbs until smooth. Spoon 1/2 of the rhubarb mixture between serving glasses. Top with 1/2 of the PHILLY mix, and repeat layering. Garnish with a shard of almond praline.