Rhubarb and Almond Fool

• 1 bunch (approx. 500g) rhubarb, trimmed, cut into 5cm lengths
• 1/4 cup caster sugar
• 1/4 tablespoons water
• 1 teaspoon vanilla essence
• 1/2 cup caster sugar
• 2 tablespoons water
• 50g blanched almonds, blanched, roughly chopped
• 125g tub PHILADELPHIA Light Spreadable Cream Cheese
• 1/4 cup cream

1. Place rhubarb, sugar, water and vanilla into a saucepan.
2. Cook over a medium heat for 8-10 minutes.
3. Remove from heat and refrigerate.
4. Place sugar and water in a small heavy-based saucepan and heat over a medium-low heat without stirring until mixture starts to brown.
5. Remove from heat, stir through almonds and pour onto a lined baking tray.
6. Allow to set, then process 2/3 until coarse crumbs form.
7. Break remaining into shards to garnish.
8. Combine Philly*, cream and almond crumbs until smooth.
9. Spoon 1/2 of the rhubarb mixture between serving glasses.
10. Top with 1/2 of the Philly* mix, and repeat layering.
11. Garnish with a shard of almond praline.

caster sugar, water, vanilla essence, caster sugar, water, blanched almonds, philadelphia, cream

Taken from www.kraftrecipes.com/recipes/rhubarb-almond-fool-104219.aspx (may not work)