Rhubarb Fool

You guessed it, here is another recipe. Simple but good.
Rhubarb Fool
Inspired by the traditional English Dessert which calls for whipped cream. Our version (Harrowsmith) calls for yogurt for a heal their low-fat spin. See for yourself-it's just as delicious.

2 cups fresh or frozen, chopped rhubarb (490 mL)
1 Tbsp lemon juice (mL)
1/2 cup water (60 mL)
1/2 cup sugar (120 mL)
2 cups plain or vanilla yogurt (480 mL)

Place the rhubarb, lemon juice and water in a medium-sized saucepan over medium-high heat. Bring the mixture to a boil. Add the sugar, reduce the heat to medium low and cook-stirring frequently-until most of the juice has evaporated, the mixture has thickened and the rhubarb is soft. Transfer to a bowl. Cool, refrigerated, for 2 hours or until completely chilled.
Alternate layers of rhubarb and yogurt in a dessert glass and swirl the layers slightly with a knife. Garnish with fresh, in-season fruit such as raspberries or strawberries.
Serves 4.
Made February 6, 2011.
From Harrowsmith, June 2008.