Photo by Brian Hagiwara. Mostly fruit, held together with the cream and yogurt. Use the reddest rhubarb you can find.
1 Cinnamon stick3 whole Cloves1 2-inch-long strip Lemon zest2 1/4 pounds Rhubarb, trimmed and cut into 1/2 inch pieces (8 cups)1 1/4 cups Sugar2 cups fat-free vanilla Yogurt1/2 cup whipping Cream
Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag. Combine rhubarb, sugar and the spice bag in a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes. Discard the spice bag. Chill the rhubarb mixture about 1 hour. Meanwhile, line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let it drain in the refrigerator until it measures 1 1/2 cups, 45 minutes to 1 hour. Place the drained yogurt in a medium bowl. Add the rhubarb mixture and fold lightly, leaving some swirls. Whip cream in a chilled bowl and swirl it into the fool. Spoon into individual dishes. Cover and refrigerate for at least 1 hour or up to 6 hours.
Reduce the calories and fat in this recipe, if desired, by reducing the sugar addded and using a reduced-fat whipping cream.
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