Raspberry & Rhubarb Fool

Method

1. In a saucepan over medium-high heat, bring the rhubarb, water, and maple syrup to a boil. Once boiling, lower the heat and simmer until the rhubarb is tender and falling apart.
2. Once there, add the raspberries and stir until well combined. Remove mixture from the heat and set aside to cool.
3. Using a beater, whip the cream with the sugar and vanilla extract until soft peaks form. Add in the yoghurt and continue to beat until stiff peaks form.
4. To assemble, in glasses, place a layer of the raspberry-rhubarb mix, then top with a dollop of whipped cream. Repeat until both mixtures have been used up. Garnish with fresh mint leaves.
5. Allow dessert to chill in fridge before serving.