- By Jo Ingleby Jo Ingleby
Place chopped rhubarb in a roasting dish and sprinkle with crystallised ginger, demerara sugar and lemon zest. Roast for 25 minutes at 180c, or until the rhubarb is soft. Season to taste with sugar. Leave to cool. In a large bowl, whip the double cream until it's light, fluffy and forms soft peaks. Gently fold in the Greek yoghurt, being careful not to knock too much air out of the cream. In a small bowl, vigorously mix half of the roasted rhubarb until it breaks down into a purée. Mix the puréed rhubarb into the cream to gently combine. Season to taste with sugar and lemon juice. Transfer the fool into individual dishes or glasses and decorate with the remaining roasted rhubarb, fresh fruit and a handful of toasted nuts.