Since the first stalks of rhubarb hit the shelves about a month ago, I've been unable to resist. Having pie-ed myself out, yesterday I made a rhubarb fool, made moderately more healthy by reducing cream and adding yogurt, which made my eyelashes curl with happiness.
Make a rhubarb puree, using 2 cups chopped rhubarb, a half-cup of sugar (more or less) and a little water to start it. Bring to a boil and simmer until fruit falls apart. (You can do this in a microwave, covered.) Let cool.
Soften some plain gelatin in a little hot water. Put puree, gelatin, 1/2 cup plain yogurt in blender and whiz. Whip 1/2 cup heavy cream until stiff. Fold all together, divide into cups, and refrigerate for at least 2 hours.