Rhubarb Fool with Strawberries recipe

Rhubarb Fool with Strawberries is a delightful, classic British dessert that combines the tartness of rhubarb with the sweetness of strawberries, all folded into a light and creamy mixture. Here's a simple recipe you can try:

Ingredients:
2 cups rhubarb, chopped
1 cup strawberries, hulled and sliced
1/2 cup sugar (adjust to taste)
1 tsp vanilla extract
1 cup heavy cream
1/2 cup Greek yogurt (optional for tanginess)
Fresh mint leaves for garnish (optional)
Instructions:
Cook the Rhubarb:

In a saucepan, combine the chopped rhubarb and sugar. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 10-15 minutes.
Once the rhubarb is soft, remove from heat and allow it to cool completely.
Prepare the Strawberries:

While the rhubarb is cooling, take the sliced strawberries and gently mix them with a tablespoon of sugar (optional, depending on sweetness). Set aside.
Whip the Cream:

In a large mixing bowl, whip the heavy cream until soft peaks form.
If using Greek yogurt, gently fold it into the whipped cream for a slightly tangy flavor.
Combine:

Once the rhubarb has cooled, gently fold it into the whipped cream mixture. Be careful not to overmix; you want a marbled effect.
Add the strawberries, folding them in gently as well.
Serve:

Spoon the mixture into serving glasses or bowls. You can serve it immediately or chill it for an hour to allow the flavors to meld.
Garnish with fresh mint leaves if desired.