Rhubarb Fool

This is a slightly modern take on an old British dessert, traditionally made with milk and custard powder. Any good stewable friut can be used here, gooseberries, strawberries, raspberries, bananas—you get the picture. I use rhubarb here only as an example.

With rhubarb there is no need to add any water; just start it over very low heat so it gives up its water before the sugar gets hot; with some other fruits you'll neeed to add a few tablespoons of water to get the stewing started.

• 1 lb. rhubarb, roughly chopped
• 5 Tbsp. caster sugar
• 1 cup heavy cream
• 0.33 cup Greek yoghurt
• 1 small bunch of mint, leaves only

Give the rhubarb a scrub and trim the ends, along with any leaves, as the leafy parts contain oxalic acid, which is not good for you. Then cut the stalks into one- or two-inch sections.

Put the rhubarb in a pan with 4 Tbsp. sugar and heat it very gently, covered, until tender—this'll take about 25–30 minutes; it's done when you can cut the rhubarb effortlessly with a rubber spatula. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice, and allow it to cool.

You want to put the drained juice back in the pan and reduce it to a nice syrup. Don't let it burn or boil dry. Put the syrup in a jar in the fridge to pour over the fool when you serve it.

Whip the cream until it forms soft peaks, then stir in the yoghurt. Fold in the cooled rhubarb and chill for at least two hours.

Serve in glasses with the reserved juice poured over the top, with maybe a few mint leaves on each portion.