Tangy Rhubarb Fool - cooking recipe

Ingredients

32 ounces plain yogurt
3 cups rhubarb (chopped, fresh or frozen)
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon white balsamic vinegar
1 dash salt
1 cup heavy whipping cream
1/8 teaspoon vanilla extract

Preparation

Line strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer, cover yogurt with edges of cheesecloth.
Refrigerate for 8 hours or overnight.
In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender.
Transfer to a bowl; cover and refrigerate until chilled.
In a large mixing bowl, beat cream until it begins to thicken.
Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)
Gradually fold cream mixture into yogurt.
Fold into rhubarb mixture. Spoon into dessert dishes.
Cover and refrigerate for at least 1 hour before serving.