Fool is an old-fashioned English dessert traditionally prepared with pureed fruit and whipped cream. This delicious Spring version is lightened and updated by using plain yogurt instead of cream. The fresh tang of yogurt complements and balances the sweetness of the fruit puree.
serves 6In a large saucepan,. combine the rhubarb and sugars. Simmer over very low heat, stirring from time to time until the rhubarb is completely soft and released most of its water, about 35 minutes.
Drain off most of the syrup (you can reserve this to use for pouring over ice cream -- it's yummy). Puree the rhubarb and chill overnight.
Wash, hull and thinly slice the strawberries. Stir the strawberries into the chilled rhubarb puree.
Spoon the yogurt into a large bowl and gently "fold" or stir in the fruit mixture. Don't over mix, the white yogurt should be clearly streaked with color.
Spoon into parfait or wine glasses and serve cold topped with a single ripe strawberry.