Title: Rhubarb fool
 Categories: Desserts, Low fat
      Yield: 1 Servings
 
      1 lb Fresh rhubarb
           Juice and rind of one
           Orange
           Sugar to taste
      1    Sachet gelatine
           Cream substitute of some
           Sort: yogurt, fromage frais,
           Evaporated milk,
           Whatever
 
  Stew the rhubarb with the orange rind/juice, sugar, and as little
  water as you can get away with.  Melt in the gelatine (if you are
  vegetarian or vegan, use another gelling agent), and then put through
  food processor to make puree.  Add the cream substitute - I would use
  fromage frais, but yogurt is fine, or you might like whisked
  evaporated milk, if you like the taste.  Then refrigerate until set.
  
  If, like me, the mere thought of rhubarb sets your teeth on edge
  (it's one of the very few things I really can't eat!), then use a
  different fruit - gooseberries, perhaps, or dried apricots.
  Gooseberries are nicest if stewed with elderflowers, if you can get
  them, and dried apricots don't need any help. I've not quoted
  quantities for the sugar, because it depends on your taste.