Rhubarb, tonka bean and yoghurt fool

I have been intrigued for several weeks with the Tonka bean after coming across them on the Steenbergs website. Originally originating from the Orinoco area of South American the tonka bean is a member of the pea family, the tonka bean is used in food and cosmetics. Its flavours and fragrance is a mix of vanilla, cloves, cinnamon and bitter almonds, it also has pagan and mystical associations. I plan to experiment with the tonka bean more as the season progresses.

I have choosen to use the tonka bean in a simple fruit fool layer using seasonal rhubarb from the garden. I have utilised Rhubarb compote from my earlier post but with the addition of a grating of tonka bean, this is then topped with crushed digestive biscuits ( you could use amaretti, shortbread or ginger nuts) and the a layer of yoghurt with a grating of the bean on top. If you want a more decadent finish you could use cream or custard of you wish.

I am entering this post in to the #oneingredient cooking challenge hosted by Working London Mummy.