Rhubarb Fool with Ginger Crumble

Preheat the oven to 200°C (180°C fan/ Gas Mark 6).

Place the rhubarb and caster sugar in a saucepan with 2 tablespoons of water. Cook over a medium heat for 10-15 minutes, or until the rhubarb is soft and pulpy, stirring occasionally. Taste and add more sugar if needed. Set aside to cool.

While the rhubarb is cooking, make the crumble. In a mixing bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the ground ginger, oats, and brown sugar.

Spread the crumble mixture onto a baking sheet and bake for 10-15 minutes, or until golden brown. Let it cool completely.

In a separate bowl, lightly whip the double cream until it forms soft peaks. Gently fold in the Greek yogurt.

Once the rhubarb is cool, crush about a third of it with a fork. This will give the fool a ripple effect.

Layer the crushed rhubarb, the uncrushed rhubarb, and the cream mixture into four glasses or bowls. Top with the ginger crumble.

Chill for at least 30 minutes before serving.