“Choose the reddest rhubarb stalks you can find for this fool.”

Ingredients Nutrition


  1. Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag.
  2. In a large saucepan, combine rhubarb sugar and the spice bag.
  3. Bring to a boil over medium high heat.
  4. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes.
  5. Discard the spice bag.
  6. Chill the rhubarb mixture about 1 hour.
  7. Meanwhile, line a colander with cheesecloth and set it over a bowl.
  8. Spoon in yogurt and let it drain in the refrigerator until it measures 1 1/2 cups, 45 minutes to 1 hour.
  9. Place the drained yogurt in a medium sized bowl.
  10. Add the rhubarb mixture and fold lightly, leaving some swirls.
  11. In a chilled bowl, whip cream and swirl it into the fool.
  12. Spoon into individual dishes.
  13. Cover and refrigerate for at least 1 hour or up to 6 hours.
  14. Serves 8.
  15. 216 calories per serving; 5 G protein, 5 G fat, 41 G Carbohydrate; 55 mg sodium; 18 mg cholesterol.
  16. Eating Well.

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