Rhubarb Fool

Step 1

Place the chopped rhubarb and sugar in a pan and cook over low heat for about 40 minutes, stirring occasionally, until the rhubarb is soft and mushy.

Step 2

Remove the pan from heat and let it cool down.

Step 3

In a separate bowl, whisk the double cream, Greek yogurt, and vanilla extract together until they form soft peaks.

Step 4

Gently fold in the cooled rhubarb mixture into the cream mixture until well combined.

Step 5

Divide the fool into serving dishes and chill in the fridge for at least an hour before serving.