Simon Rimmer served up a delicious rhubarb fool with pistachio biscuits on Sunday Brunch.
The ingredients are: 500g rhubarb, cooked with 250g sugar, tsp ground ginger, tsp vanilla, zest 1 orange for 20 mins. Leave to cooled, 500g whipped cream, 300g Greek yoghurt and 1 tbs honey.
For the shortbread : 200g butter, softened, 250g sifted flour, 100g sugar and 50g of crushed pistachios.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes