This must be one of the most delicious and simple English desserts. A delightful flurry of gorgeous creamy fool with the tart contrast of rhubarb. A sprig of mint on top and you are transported to the kitchen garden!

I’ve popped into Middle Farm shop where the rhubarb is beautiful, ruby red! Here I can buy rhubarb by the stem, and am buying about 500 g to make this fool and a little crumble later in the week.

A few simple ingredients make this a quick and easy dessert. Serves 2.

Cut the rhubarb into chunky pieces and put into a pan with about 2 heaped Tbs of sugar. Heat very gently until the rhubarb is tender. Strain over a bowl and keep the juice to add to the finished dish.

In a bowl whip 150 ml of double cream and add about 2 Tbs of Greek yoghurt. Mix together. When the rhubarb has cooled add carefully to the whipped cream mix and pour into pretty glasses. Chill for about 30 minutes. Pop a sprig of mint on top. How delicious!