Rhubarb and Almond Fool

1. 1

   Place rhubarb, sugar, water and vanilla into a saucepan.

2. 2

   Cook over a medium heat for 8-10 minutes.

3. 3

   Remove from heat and refrigerate.

4. 4

   Place sugar and water in a small heavy-based saucepan and heat over a medium-low heat without stirring until mixture starts to brown.

5. 5

   Remove from heat, stir through almonds and pour onto a lined baking tray.

6. 6

   Allow to set, then process 2/3 until coarse crumbs form.

7. 7

   Break remaining into shards to garnish.

8. 8

   Combine Philly*, cream and almond crumbs until smooth.

9. 9

   Spoon 1/2 of the rhubarb mixture between serving glasses.

10. 10

    Top with 1/2 of the Philly* mix, and repeat layering.

11. 11

    Garnish with a shard of almond praline.

* Per serving · 4 servings · Values may vary.

No additional tips available.