Rhubarb Fool

1. 1

   Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag.

2. 2

   Combine rhubarb, sugar and spice bag in a large saucepan.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Cook, stirring occasionally, until mixture has consistency of applesauce, for 6 to 8 minutes.

5. 5

   Discard spice bag.

6. 6

   Chill rhubarb mixture for about 1 hour.

7. 7

   Meanwhile, line a colander with cheesecloth, and set it over a bowl.

8. 8

   Spoon in yogurt, and let it drain in refrigerator until yogurt measures 11/2 cups, for 45 minutes to 1 hour.

9. 9

   Put drained yogurt in a bowl.

10. 10

    Add rhubarb mixture, and fold lightly, leaving some swirls.

11. 11

    Whip cream in a chilled bowl, and swirl it into fool.

12. 12

    Spoon into individual dishes.

13. 13

    Cover, and refrigerate for at least 1 hour or up to 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.