Rhubarb and Ginger Fool

Directions

1. Pop the chopped rhubarb, golden caster sugar, orange juice and grated ginger into a saucepan and bring to the boil. Simmer on a low heat for up to 10 minutes until the rhubarb is very soft. Set aside and leave to cool.

2. Use an electric or hand whisk (if you’re feeling energetic!) to whip the cream and icing sugar to soft peaks.  Fold the natural yoghurt and about a quarter of the rhubarb into the cream.

3. Layer the cream with the rhubarb mixture and top with a sprinkling of the stem ginger fudge.

4. Chill for up to two hours before serving.