Inspired by Nigella Lawson's Forever Summer Recipe for Rhubarb Fool, I made it my own by substituting the double cream for Fage Greek Yogurt to render a less heavy, less fatty, yet satisfying dessert.
Instead of mixing and swirling the Rhubarb Compote with the creamy, thick and tart yogurt (As Nigella does in her recipe), I served a couple dollops, one on top of the other, of the yogurt and the compote, sprinkled a few walnut pieces over it and garnished with a fresh fig, quartered, in a clear dessert glass.
It looks more pleasing to the eye, less messy and you can enjoy every single flavor almost as a single note instead of a sweet and sour glob of creamy, fruity goo.
This was the end result. Needless to say, it took me very little time to devour this easy to make dessert, that looked and tasted so beautiful I only wished I had guests over for dinner to share it with.
Next time I'll drizzle a bit of the Japanese Pear Honey I picked up Thursday at the Burien Farmers Market over the top.
