The sharpness of the rhubarb is offset by the sweetness of the honey. Combine that with the creamy yogurt and mascarpone and you have a refreshing and easy to make Summer dessert.
RHUBARB AND YOGURT FOOL
500 g rhubarb
1 tablespoon sugar
200 g Greek yogurt
200 g mascarpone
4 tablespoons clear honey
Chop the rhubarb into roughly 4 cm lengths and simmer gently with the sugar in 50 ml water for 15 minutes, until tender. Leave to cool.
Mix the yogurt and mascarpone together and stir in 50 ml water a little at a time, until smooth.
When the rhubarb is cold divide half between four serving glasses, top with half of the yogurt mixture and drizzle ½ tablespoon of honey over the top. Repeat the layers finishing with the remaining honey.
Chill in the fridge for at least half an hour before serving.