Blackberry-Rhubarb Fool

• 3 cups chopped rhubarb
• 1 12 cups blackberries, divided
• 13 cup sugar
• 1 tablespoon orange juice
• 18 teaspoon ground cinnamon
• 12 ounces low-fat vanilla yogurt
• 13 cup whipping cream
• 1 tablespoon crushed vanilla wafer

1. Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan.
2. Bring to a simmer over medium-high heat, stirring constantly.
3. Reduce heat to medium low, cover, and cook 5 minutes, stirring often.
4. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky puree.
5. Stirring often.
6. Cool completely.
7. Meanwhile, line sieve or colander with cheesecloth or coffee filters and set over bowl.
8. Spread yogurt in sieve, and let drain in refrigerator 1 to 1/2 hours, or overnight.
9. Chill mixing bowl and beaters in freezer 1 hour or overnight.
10. This will make it easier to whip cream.
11. Put remaining 1/2 cup blackberries in refrigerator.
12. Fold yogurt into rhubarb mixture with spatula.
13. Whip cream in chilled bowl with electric.
14. mixer until soft peaks form.
15. Fold into rhubarb-yogurt mixture, leaving distinct swirls.
16. Spoon into dessert dishes and garnish with wafer crumbs and remaining blackberries.

rhubarb, blackberries, sugar, orange juice, ground cinnamon, vanilla yogurt, whipping cream, vanilla wafer

Taken from www.food.com/recipe/blackberry-rhubarb-fool-300303 (may not work)