Rhubarb Fool - cinnamon

Method

• Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag.
• In a large saucepan, combine rhubarb sugar and the spice bag.
• Bring to a boil over medium high heat.
• Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes.
• Discard the spice bag.
• Chill the rhubarb mixture about 1 hour.
• Meanwhile, line a colander with cheesecloth and set it over a bowl.
• Spoon in yogurt and let it drain in the refrigerator until it measures 1 1/2 cups, 45 minutes to 1 hour.
• Place the drained yogurt in a medium sized bowl.
• Add the rhubarb mixture and fold lightly, leaving some swirls.
• In a chilled bowl, whip cream and swirl it into the fool.
• Spoon into individual dishes.
• Cover and refrigerate for at least 1 hour or up to 6 hours.
• Serves 8.
• 216 calories per serving; 5 G protein, 5 G fat, 41 G Carbohydrate; 55 mg sodium; 18 mg cholesterol.
• Eating Well.