Rhubarb, ginger, cream

I have been gifted rhubarb from my friends allotment and didn’t fancy the delicious but bogstandard crumble that I usually make so went hunting through the lesser used books and found this recipe for what is essentially a rhubarb fool in ‘Hugh’s Three Good Things’ by Hugh Fearnley-Whittingstall.  I’ve missed out 250g yoghurt because I haven’t got any in and during lockdown we don’t go to the shops more than once a week so I made do with double cream that I had in plus a little vanilla essence.  I love rhubarb so this is a winner for me. It was very rich though so a reasonably small portion was enough - with homemade gingernuts.