Tangy Rhubarb Fool

• 32 ounces plain yogurt
• 3 cups rhubarb (chopped, fresh or frozen)
• 3/4 cup sugar, divided
• 2 tablespoons water
• 1 teaspoon white balsamic vinegar
• 1 dash salt
• 1 cup heavy whipping cream
• 1/8 teaspoon vanilla extract

1. Line strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer, cover yogurt with edges of cheesecloth.
2. Refrigerate for 8 hours or overnight.
3. In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender.
4. Transfer to a bowl; cover and refrigerate until chilled.
5. In a large mixing bowl, beat cream until it begins to thicken.
6. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)
7. Gradually fold cream mixture into yogurt.
8. Fold into rhubarb mixture. Spoon into dessert dishes.
9. Cover and refrigerate for at least 1 hour before serving.

yogurt, rhubarb, sugar, water, white balsamic vinegar, salt, heavy whipping cream, vanilla

Taken from www.food.com/recipe/tangy-rhubarb-fool-297433 (may not work)