Rhubarb Fool

1. 1

   Preheat oven to 350 degrees. Wash, trim and cut rhubarb into one inch pieces. Place in 9 X 11 glass baking dish. Sprinkle with sugar, fresh ginger and cinnamon. Mix lightly with hands to coat fruit. Bake for 30 minutes, or until fruit is tender.

2. 2

   Drain the cooked rhubarb, reserving its juices. Puree the rhubarb in processor, adding 2 T. of the juice and the vanilla. Allow the puree to cool in a glass or ceramic bowl. Once cooled, fold half the puree into the yogurt and pour into a one quart serving dish. Carefully spoon the rest of the puree on top of the dessert. Garnish with slices of crystallized ginger.

3. 3

   Cover the dessert with plastic and chill in fridge until serving. Note: you can also divide the dessert into 4 individual dishes before chilling and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.