Rhubarb yoghurt fool
- Place trimmed rhubarb, cut into 1cm lengths and sugar in a saucepan with water and cook over a gentle heat for 10 minutes, stirring until sugar dissolves and rhubarb is soft. Remove to cool, then refrigerate until cold.
- Fold the cold rhubarb together with lightly whipped cream and plain yoghurt, adding a little more icing sugar to sweeten, if necessary.
- Spoon into serving glasses and chill until ready to serve.