Rhubarb, ginger, cream

Trim the rhubarb, cut into 2-3cm chunks and place in a pan large enough to take it pretty much in a single layer.

Add 100g of the sugar and 50ml water.

Cover and cook gently over a low heat for 8-10 minutes until soft - if the rhubarb pieces aren't in a single layer, they'll take a bit longer and you'll have to stir them a little, but go carefully: you want them to retain some of their shape.

Drain the rhubarb in a sieve over a bowl to catch the juices.

Set the rhubarb pieces aside to cool, then chill in the fridge.

Combine the strained juices with the ginger syrup in a small pan.

Bring to the boil and let bubble until reduced by half. Allow this syrup to cool completely, then chill.

Combine the cream, yoghurt and remaining 50g sugar in a bowl.

Chop the stem ginger very finely and add to the bowl.

Split open the vanilla pod, if using, and scrape the seeds on to the cream mixture.

Whisk the mixture until you have fairly soft peaks.

Very carefully fold the cooled rhubarb pieces into the whipped cream mixture, trying not to break them up too much.

Divide the fool between glass dishes and trickle over a little of the rhubarb and ginger syrup. Serve straight away.

Plus one To turbo-charge the gingery element of this pud, add a good old gingernut - standing it upright in the fool just before serving (as shown).

Alternatively, scatter some independent crumble over the top of the fool - and you have yourself a fine fumble!

• - -