Tangy Rhubarb Fool

1. 1

   Line strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer, cover yogurt with edges of cheesecloth.

2. 2

   Refrigerate for 8 hours or overnight.

3. 3

   In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender.

4. 4

   Transfer to a bowl; cover and refrigerate until chilled.

5. 5

   In a large mixing bowl, beat cream until it begins to thicken.

6. 6

   Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)

7. 7

   Gradually fold cream mixture into yogurt.

8. 8

   Fold into rhubarb mixture. Spoon into dessert dishes.

9. 9

   Cover and refrigerate for at least 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.