Rhubarb Fool

1. 1

   Combine rhubarb with granulated sugar in a medium saucepan. Cook, stirring, on low heat, until the sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, stirring, for 3 mins, or until the rhubarb is just tender. Cool.

2. 2

   Beat the cream in a large bowl with an electric mixer until soft peaks form. Stir in the powdered sugar, yogurt and lemon peel.

3. 3

   Swirl the cooled rhubarb mixture through the cream mixture. Spoon into serving glasses. Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.