Rhubarb and Ginger Fool

1. 1

   Put the rhubarb, sugar, ginger syrup, orange rind and juice in a heavy saucepan.

2. 2

   Cook over low heat, stirring occasionally, until the rhubarb has become soft but still holds its shape (about 7 to 10 minutes).

3. 3

   If the mixture is very liquid, put it in a sieve and drain some of the juice into a small saucepan.

4. 4

   Bring the juice to a boil and reduce it by half.

5. 5

   Return it to the rhubarb and mix it in.

6. 6

   Chill the rhubarb.

7. 7

   When it is cold, stir in the yogurt and the whipped cream.

8. 8

   Pour the mixture into six individual glasses or a glass serving bowl.

9. 9

   Top with the slices of preserved ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.