Rhubarb fool

Serves: 4
Ingredients
Rhubarb 500 gm
Sugar, brown 30 gm
Double cream 500 L
Orange zest 1 orange
Vanilla pods, split 2 pc
Greek yoghurt 125 gm
Rhubarb compote 250 gm
Method
Wash and cut the rhubarb into 1-inch cubes and place in a baking tray.
Sprinkle with the brown sugar and roast at 180°C for 10 minutes.
Remove from the oven and strain off the excess liquid. Allow to cool.
Whip the cream, orange zest and vanilla together.
Fold in the yogurt and half of the rhubarb compote.
Layer with the rest of the compote into a glass and serve.