Rhubarb Fool

Directions

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.