Rhubarb Fool

Chop Rhubarb and put in a pan with 5 tbsp golden sugar and cook until soft. Put aside and allow to cool. Drain some of the juice and keep for serving.

Whisk the cream until soft peaks can be formed then fold in the Yoghurt and Rhubarb.

Divide the mix into serving dishes then chill in the fridge.

When ready to serve garnish with mint leaves and the remaiining juice.