MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Rhubarb Fool
  Categories: Desserts, Low fat
       Yield: 1 servings
   1 lb Fresh rhubarb Juice and rind of one Orange Sugar to taste 1
   Sachet gelatine Cream substitute of some Sort: yogurt, fromage frais,
   Evaporated milk, Whatever
   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.
   If, like me, the mere thought of rhubarb sets your teeth on edge
   (it’s one of the very few things I really can't eat!), then use a
   different fruit - gooseberries, perhaps, or dried apricots.
   Gooseberries are nicest if stewed with elderflowers, if you can get
   them, and dried apricots don't need any help. I've not quoted
   quantities for the sugar, because it depends on your taste. Converted
   to MM by Donna Webster