Main Ingredients:
Rhubarb compote
Toasted Granola
200ml/7floz natural yoghurt
Granola
This granola is delicious served on its own as a breakfast cereal.
Ingredients:
8ozs/225g porridge oats
4ozs/110g flaked almonds
1ozs/25g hazelnuts
2ozs/50g sultanas
2ozs/50g demerara sugar
4 dessertspoons of honey
4ozs/110g mixed fruit (Apricots, sultanas, dates etc)
Instructions:
- Meanwhile prepare the granola.Spread the porridge oats, flaked almonds, dried fruits, hazelnuts and sultanas onto a flat baking sheet.
- Scatter the demerara sugar over the top of the oat mixture.
- Drizzle with the honey and bake in the oven for 15-20 minutes until golden brown and crisp.
- Remove from the oven, allow the granola to go completely cold and store in an airtight container until required.
Rhubarb Compote
Ingredients:
10-12 sticks rhubarb-sliced
100g caster sugar
1 tablespoon water
1 teaspoon grenadine syrup
Instructions:
Bring to the boil for 5-8 minutes. Allow to cool down.
To Assemble the Fool:
- Layer up the compote in 6 glasses alternating each layer adding some natural yoghurt and put some granola in the mixture for added crunch.
- Continue layering up the yoghurt, granola and compote.
- Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.
Tags: dessert recipe, Dunbrody House, Kevin Dundon
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