Method

• Cut the ends off the gooseberries and place in a pot with the stevia and water and cook on a medium heat, stirring, until the gooseberries soften
• Once soft remove from the heat and using a potato masher, squash the berries, to make a thick sauce
• Set aside to cool
• Cut the ends off the rhubarb and cut into chunks
• Place in a pot along with the water and cook on a medium – low until soft and stringy, stirring occasionally
• Set aside to cool
• Place the cream, stevia, and vanilla in a bowl and whip with an egg-beater to a soft whip
• Add in the yoghurt and continue whipping until thick
• Dollop Tablespoons of the fruit mixtures on top of the fool mix and fold it through gently
• You don’t want to over mix it, just fold it through enough so that there are ripples of the fruit through the fool mix
• Serve with your favourite crunchy biscuit