Rhubarb and Orange Yoghurt Fool

Method

Make the rhubarb compote:
In a saucepan, combine the rhubarb, orange juice, and sugar. Bring to a gentle simmer, stirring occasionally. Cook for about 5 minutes, until the rhubarb softens and begins to break down into a purée. You can stop when some pieces of rhubarb still hold their shape, but ensure the rest is tender, not crunchy.

Strain the compote:
Use a sieve to strain off some of the syrupy juice, leaving a denser rhubarb mixture. The syrup can be reserved for other uses, such as drizzling over pancakes or topping up fizzy wine to create a rhubarb bellini. Let the rhubarb compote cool, then chill.

Assemble the fool:
For each serving, place a couple of tablespoons of the chilled rhubarb compote into a slightly tilted bowl. Add a couple of tablespoons of custard alongside the rhubarb, then spoon in the thick yoghurt. Tilt the bowl again, allowing the three elements to remain separate.

Serve and enjoy:
The fun of this dessert is mixing the elements to your liking—whether you dip, stir a little, or enjoy them separately. It’s the perfect light and refreshing treat to enjoy in any proportion!