Rhubarb Yoghurt Fool
I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate.
If you're serving this to someone who doesn't like yoghurt, don't worry - they won't know.
The Delia Online Cookery School: Watch how to make more desserts in our video for custard, meringues, creme brulee and Pavlova, just click the image to play
Trim and wash the rhubarb and cut it into 2.5 chunks.
Place in a baking dish, sprinke with the golden caster sugar, and add the chopped fresh root ginger, then cook in the oven, for 30-40 minutes, unti tender. After that tip it into a sieve set over a bowl to drain off the excess juice.
Puree the rhubarb along with 2 tablespoons of the reserved juice. When cold, fold half the puree into a bowl containing the Greek yoghurt, then divide it between 4 serving glasses and spoon the remaining puree on top.
Finally, cut the stem ginger into matchstick lengths and use them to garnish the fool. Cover and refrigerate until needed.
Pre-heat the oven to gas mark 4, 350°F (180°C).
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You will also need a shallow 9 inch (23 cm) square or round ovenproof baking dish and 4 serving glasses