2024 Vineyard Tour & Tasting Bookings Open Now

Free Delivery to all CB Postcodes until the end of May 2024

23/03/2021 // Aimie Edwards

March Food Pairing: Rhubarb Fool and Pinot Noir Cuvée Rosé

Our March food pairing is our delicious Pinot Noir Cuvée Rosé served with a delicious, creamy Rhubarb Fool – the perfect weekend treat! March marks the end of the forced rhubarb season, making the Rhubarb Fool the perfect pud to put a spring in your step! We think the sweet and tart rhubarb perfectly complements and enhances the red fruits of our 100% Pinot Noir Cuvée Rosé, without overpowering it. A match made in Springtime!


  • 400 g rhubarb, trimmed
  • 100 g golden caster sugar
  • 50 ml Saffron Grange Pinot Noir Brut Rosé optional (plus extra to drink!)
  • 300 ml double cream
  • 500 g low fat Greek yogurt
  • ½ tsp vanilla extract


  1. Cut the rhubarb into chunks.
  2. Put in a pan with half the sugar and 75ml cold water.
  3. Bring to the boil and simmer gently for 5 mins.
  4. Strain rhubarb, reserving syrup.
  5. Pour syrup back into pan and simmer until reduced by a third.
  6. Cool.
  7. Whisk cream, yogurt, vanilla and rest of sugar until soft peaks form.
  8. Mash half the rhubarb; stir into cream.
  9. Add your Saffron Grange fizz to taste
  10. Fold in remaining pieces.
  11. Divide among six glasses.
  12. Serve with the syrup and a glass of Saffron Grange Pinot Noir Cuvée Rosé.