Quick Rhubarb Fool
|Rhubarb||8 Ounce, chopped (250 Gram)|
|Grated orange rind||1|
|Sugar||2 Ounce (40 Gram)|
|Double cream||4 Ounce, whipped (114 Milliliter)|
|Raspberry yogurt||4 Tablespoon|
Place the rhubarb in a saucepan with the water, orange rind and sugar.
Cook gently until soft.
Leave to cool, then puree in an electric blender or rub through a sieve.
Fold two-thirds of the cream into the rhubarb with the yogurt.
Spoon into individual glass dishes and pipe whirls of cream on top.