I love British "puddings", or desserts, and found a version of this recipe during a visit to Scotland. It came from a house and garden magazine. I have changed proportions, added ingredients and played with grams versus ounces, milliliters versus cups. The original recipe called for Greek yogurt rather than the magnificent cream found in the UK. What results is a healthier "fool" using rhubarb rather than the traditional gooseberry.

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