Tangy Rhubarb Fool

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 32 ounces plain yogurt
• 3 cups rhubarb (chopped, fresh or frozen)
• 3/4 cup sugar, divided
• 2 tablespoons water
• 1 teaspoon balsamic vinegar
• 1 dash salt
• 1 cup heavy whipping cream
• 1/8 teaspoon vanilla extract

Recipe

• 1 line strainer with four layers of cheesecloth; place over a bowl. add yogurt to strainer, cover yogurt with edges of cheesecloth.
• 2 refrigerate for 8 hours or overnight.
• 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 transfer to a bowl; cover and refrigerate until chilled.
• 5 in a large mixing bowl, beat cream until it begins to thicken.
• 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 gradually fold cream mixture into yogurt.
• 8 fold into rhubarb mixture. spoon into dessert dishes.
• 9 cover and refrigerate for at least 1 hour before serving.