Rhubarb Fool

• 1 cinnamon stick
• 3 whole cloves
• 1 2-inch-long strip lemon zest
• 2 1/4 lb. (8 cups) rhubarb, trimmed and cut into 1/2-inch-long pieces
• 1 1/4 cups granulated sugar
• 2 cups nonfat vanilla yogurt
• 1/2 cup whipping cream

1. Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag.
2. Combine rhubarb, sugar and spice bag in a large saucepan.
3. Bring to a boil over medium-high heat.
4. Cook, stirring occasionally, until mixture has consistency of applesauce, for 6 to 8 minutes.
5. Discard spice bag.
6. Chill rhubarb mixture for 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 refrigerator until yogurt measures 11/2 cups, for 45 minutes to 1 hour.
9. Put drained yogurt in a bowl.
10. Add rhubarb mixture, and fold lightly, leaving some swirls.
11. Whip cream in a chilled bowl, and swirl it into fool.
12. Spoon into individual dishes.
13. Cover, and refrigerate for at least 1 hour or up to 6 hours.

cinnamon, cloves, lemon zest, rhubarb, sugar, nonfat vanilla yogurt, whipping cream

Taken from www.vegetariantimes.com/recipe/rhubarb-fool/ (may not work)