Easy Raspberry Rhubarb Fool

Ingredients

• 2 cups rhubarb, (diced)
• 3 tablespoons water
• 3 tablespoons maple syrup
• 2 cups raspberries
• 2 cups heavy cream
• 1/2 cup Greek yogurt ((firm))
• 2 tablespoons powdered sugar, (or powdered monkfruit)
• 1 teaspoon pure vanilla extract
• gluten-free ginger snap or other cookie crumbs (for garnish)

Instructions

1. 1

   In a saucepan combine rhubarb, water and maple syrup. Over med-high heat, bring to a boil, then lower heat and simmer until rhubarb is very tender. Add raspberries and stir until well combined. Remove from heat and set aside to cool completely.

2. 2

   Using a chilled bowl and beaters, whip cream until soft peaks form. Add yogurt, powdered sugar and vanilla extract and continue to beat until stiff peaks form. Do not overbeat.

3. 3

   Alternate layers of raspberry-rhubarb compote in dessert glasses and top with an extra dollop of whipped cream. Garnish with fresh mint leaves or with cookie crumbs. Keep chilled until serving time.